Top Review by cvickers
You should add the pectic enzyme in any event. Apple juice from any source, store-bought or fresh-squeezed, will be very high in pectin. The pectic enzyme breaks down the pectin naturally and prevents it from clouding the cider.
- 4 1⁄2 liters fresh apple juice (no preservatives)
- 1⁄2-1 lb sugar (not more than 2 lbs)
- 1⁄2 teaspoon pectic enzyme powder
- 1 teaspoon acid blend
- 1⁄4 teaspoon grape tannin
- 1⁄2 teaspoon yeast energizer
- 2 campden tablets
- 1 packet all purpose wine yeast
- crush and dissolve campden tablets in a cup of warm water and mix well with the FRESH apple juice in your primary fermenter.
- Let stand over-night. Mix in all other ingredients except yeast making sure everything is dissolved, then sprinkle yeast over top of juice and cover with plastic sheet and ferment 3 to 5 days.
- Rack (siphon) into secondary fermenter and attach air lock.
- Rack again in 3 weeks.
- When all fermentation is finished, rack into a clean vessel and add 2 oz of white sugar and gently stir well.
- (I usually put the sugar into a bit of water and dissolve it first by boiling it in the microwave) When sugar is well mixed, bottle and age 3 months.
- This will give you a crisp, carbonated hard cider.
- * the more sugar you add, the more alcohol you will get, but the longer it will take to ferment. I would recommend from 1/2 to 1 pound per gal/4.5 l and not more than 2 lbs.