Started a 6 gallon batch of cider using juice from an orchard. 1.056 SG, 3.6ph, 150ppm sulfite, pectic enzyme, Lavin EC-1118, might be some Red Star Champagne yeast in there too because I pitched it and nothing happened for a week (couple mistakes I now know to avoid).
Starting another 5 gallons on Tuesday using store bought Simply Apple juice. Goal is to push the PH towards 3.0 with an addition of malic acid to avoid sulfite so I can get a MLF going, use pectic enzyme, and then pitch Red Star Champagne yeast since I have it on hand.