14-16 lbs Apples (or 1 gallon of juice)
10 drops Pectinaze
1 tsp Yeast Nutrient
1 pkt Harris Premium Cider Yeast

 

Cut apples into smaller pieces, which will help in juice extraction.  Crush, press, and add juice to a bucket (fermenter) with all ingredients except wine yeast.  Cover with a cloth or loose fitting lid (not totally snapped on).
Pressing: if a fruit press is not available, add fruit to a nylon straining bag.  Strain out juice, and when finished, tie the bag up & add it to the fermenter as well.


After 24 hours, strain the juice from the pulp, & discard the contents of the straining bag, then add the yeast. 


Rack into a secondary bucket (fermenter) after the SG drops below 1.010.  Rack again when fermentation is complete (SG below 0.999), or in 3 weeks -- whichever is later.


SPARKLING CIDER:
When ready to bottle, add 1/4 cup dissolved table sugar PER GALLON to an empty bucket.  Syphon the cider into the bucket, give a quick stir, and bottle into beer bottles (preferably plastic pop bottles), and cap tightly.

STILL CIDER: 
If you are NOT going to sparkle your cider, you should add 1/2 tsp of Potassium Sorbate and 1 campden tablet per gallon to stabilize the yeast.  Leave for 48 hours. After, you'll be able to sweeten your cider.


Allow to stand 4 weeks before sampling.  Age in a cool, dark place