So, I bought two 64oz jugs of Martinelli's 100% apple juice. The jug said it is pasteurized. I have two one gallon glass carboy jugs. i also plan on kegging this batch. So I'm thinking my process is going to be.......
1) Sanitize the jug for primary.
2) Add juice, then add one campden tablet and let set for 24 hrs.
3) After the first 24 hrs, pitch the yeast (gonna use WY1335).
4) after fermentation is complete (or it hits around 1.014), add pectic enzyme (or does that go 24hrs after the campden, 24hrs before the yeast??), then back sweeten with apple juice concentrate, then keg.
I feel like I'm missing a step. I've read the stickies, but still a bit foggy. Is potassium sorbate is what's used to slow/stop fermentation? I think I have everything I need for the initial start, but I'm sure I could order the other things needed if I forgot them and get them on time while the cider is still fermenting.
Sorry for the stupid questions. I just want to make sure I have all my eggs in a basket.
1) Sanitize the jug for primary.
2) Add juice, then add one campden tablet and let set for 24 hrs.
3) After the first 24 hrs, pitch the yeast (gonna use WY1335).
4) after fermentation is complete (or it hits around 1.014), add pectic enzyme (or does that go 24hrs after the campden, 24hrs before the yeast??), then back sweeten with apple juice concentrate, then keg.
I feel like I'm missing a step. I've read the stickies, but still a bit foggy. Is potassium sorbate is what's used to slow/stop fermentation? I think I have everything I need for the initial start, but I'm sure I could order the other things needed if I forgot them and get them on time while the cider is still fermenting.
Sorry for the stupid questions. I just want to make sure I have all my eggs in a basket.