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All at the same time would be fine. The only thing that needs to be left to do its work before fermentation starts would be your enzyme.

I once made the mistake of just dumping a whole jar of ground cinnamon in my 5 gallons of cider at the same time I pitched the yeast in my foolish early days.... Ended up with a gooey cinnamon mess that I had to throw out, but fermentation was definitely NOT critically inhibited by all the...

They sell cider kits like beer and wine kits?

Only kills most of the yeast, not all. I froze mine, thawed, put in the fridge for a day, racked, put in the fridge again for 3 days with a shot of biofin (finning agent) to clear, racked into my keg, backsweetened, sealed and pressurized to 20psi, and let it sit in hot water over the stove...

^ No. Campden does not kill commercial yeast.

I know this is a long dead topic, but I have a few concerns. I pasteurized a batch of cider yesterday in my keg. This was after cold crashing and racking twice to clear it. Only problem is, I didn't have a thermometer, and I was worried about evaporating off the alcohol. So I got the keg hot...

Alright, I pasteurized in the keg yesterday! Broke my thermometer, so had to judge by feel. Got the keg to the point where I couldn't hold my palm on the steel for more than 5 seconds... So I'm guessing about 120 degrees, under 20psi. Held it there for 15 minutes. Think that's hot enough to kill...

Just one problem: Oxidation. I keg-pasteurized my cider yesterday to stop fermentation.

Started mine on the 8th, crashed it the 13th, racked the 14th, racked again the 16th, and keg-pasteurized today. Got it hot enough to where I couldn't keep my hand on the outside of the keg for more than 5 seconds, so I'm guessing like 115-120 for 20 minutes (was really worried about evaporating...

No no, I'm talking about during the cold crash make sure it doesn't get above 50 F. After pasteurization, It's not going to start back up.

Pectolase... This is pectic enzyme I assume? Sound's like you're golden! Just make sure that shed doesn't get above 50 degrees Fahrenheit (Don't know what that would be Celsius.... I'm in the American southwest, so the metric system always messes me up!) or fermentation may start again.

Always happy to prevent alcohol abuse! :D

Can't tell you about using rasins, as I have never had any experience with it. But Nutrient will likely save your cider in fermentation from the well know "rhino farts". Happened to my cider. Good thing I caught it early, because after 2-3 days of fermenting I had a bad sulfur smell. Added a...

I'd say like 16 oz (500ml I think). A whole liter isn't necessary. And neither is the sugar. Do you have yeast nutrient?

He probably said "screw it", bought some copper, and joined one of the "unspeakable home-brew" forums. I can say from experience that this is a horrible idea. After 15% abv, the Bacardi plant wont even touch the stuff to do some "refining" because of the horrible, nasty flavors yeast make after...

Yea, I would definitely check the cider at room temp. And you dont really HAVE to do a secondary crash, I'm just kind of anal about clearing my cider as much as possible. Mine was at 1.057 and I dried it out to 1.002, giving me an abv of 7.2% (went a little further than I wanted, but it still...

If you saw activity, I would assume you took the SG wrong. Wouldn't hurt to repitch though and play the waiting game...

I'd crash in the primary overnight, rack into a secondary, and crash one more night. For my liking of a clear cider, I'd leave the secondary in cold storage for another 3-4 days (not to mention one more racking and a few more days), but since you don't mind a cloudy cider, just another night...

I'd say so. That's a lot!

Just wondering if anyone else took the plunge right away and bought kegging equipment when they started brewing and never even thought about naturally carbonating their brew (be it beer, champagne, or cider). I know plenty of guys switched to kegging after a while when they got tired of...