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Save yourself headaches and potential scolding from pasteurising or exploding bottles! Get yourself either a Keg set up or a Tap-a-Draft. ferment your cider to dryness and clarify. Do a acid/sugar trial to determine the desired backsweetening levels to balance and add Kmeta and KSorbate. I...

Yeast should not be adversely effected affected by tannins at the levels in cider, otherwise red winemaker would have a hell of a time! Imho wine tannins are a great way to go. Remember the addition rates in ciders are going to be MUCH LESS than those indicated for wine and the best measure is...

I reckon, you'll be fine. If youve come from a beer brewing background your used to MUCH higher standards of hygeine than the average winery requires (not to say you can slack off totally). The lower pH in fruit juice and higher Alcohol levels in finished wine make it less susceptible to...

If you are adding the cambden tablets to the juice you will be able to add pectinase after a good mix. It takes high concentrations of sulphite to denature the enzymes protein structure and render it useless. ThatKiwiWineBloke >25 harvests in 4 continents and counting! NZ,AU,ESP,FR,RU,US