DraperyFalls
Active Member
So I'm making my first, simple cider and the very first step is to put the apple juice in the fermentor with crushed campden tablets and pectic enzyme. I have to wait 24-48 hours before adding yeast, but in order to do this, I need to reopen the fermentor. Is there a chance of contamination when this is done?
It makes more sense to me, to keep the apple juice in the gallon jugs, add the campden and pectic enzyme to the jugs and then in 24-48 hours, pour the jugs into a freshly sanitized fermentor and add yeast.
Any thoughts?
It makes more sense to me, to keep the apple juice in the gallon jugs, add the campden and pectic enzyme to the jugs and then in 24-48 hours, pour the jugs into a freshly sanitized fermentor and add yeast.
Any thoughts?