Ingredients and Equipment
Reserve some juice for topping up secondary and/or back sweetening. Add Yeast
Add Pectic Enzyme to Juice (enzyme facilitates a clear cider)
Aerate and allow it to ferment.
When the fermentation calms down, rack the cider off the lees and into a secondary vessel. Use 1 Campden tablet per gallon of cider at racking. Simply crush it up and throw it into the secondary vessel prior to racking.
Sodium/Potassium Metabisulphite to minimize oxygenation of the cider
Add the reserved juice, topping off the vessel to the neck.
This reduces exposed surface area and minimizes oxidization of the cider.
Here is an example of correctly filled secondary vessels
Allow fermentation to complete.
Bottle the cider.
Allow time for adequate carbonation and conditioning.
Enjoy!
Reserve some juice for topping up secondary and/or back sweetening. Add Yeast
Add Pectic Enzyme to Juice (enzyme facilitates a clear cider)
Aerate and allow it to ferment.
When the fermentation calms down, rack the cider off the lees and into a secondary vessel. Use 1 Campden tablet per gallon of cider at racking. Simply crush it up and throw it into the secondary vessel prior to racking.
Sodium/Potassium Metabisulphite to minimize oxygenation of the cider
Add the reserved juice, topping off the vessel to the neck.
This reduces exposed surface area and minimizes oxidization of the cider.
Here is an example of correctly filled secondary vessels
Allow fermentation to complete.
Bottle the cider.
Allow time for adequate carbonation and conditioning.
Enjoy!
