APPLE CIDER
Makes 1 Gallon -- for larger quantities, multiply everything except the yeast, which is sufficient up to 5 gallons.

14-16 lbs Apples (or 1 gallon of juice)
1/2 cup Dextrose
1/2 tsp Pectic Enzyme
1/2 tsp Andovin Super Nutrient
1 Campden Tablet (crushed)
1 pkg Lalvin EC-1118 Wine Yeast

Cut apples into smaller pieces, which will help in juice extraction.  Crush, press, and add juice to primary fermenter with all ingredients except wine yeast.  Cover primary.

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 primary fermenter as well.

After 24 hours, strain the juice from the pulp, & discard straining bag.  Add yeast. 

Rack to secondary carboy after SG drops below 1.010.  Rack again when fermentation is complete (SG below 0.999), or in 3 weeks -- whichever is later.

Fining & Stablilizing:  If you are NOT going to sparkle your cider, you should add 1/2 tsp of Potassium Sorbate per gallon to stabilize the yeast.  After this is done, you'll be able to sweeten your cider to your liking.  A clarifier may also be added.

Racking:  Any further racking should be done with the addition of 1 (crushed) Campden tablet per gallon.

Sparkling Cider: When ready to bottle, add 1/4 cup dissolved table sugar PER GALLON to an empty pail.  Syphon the cider into the pail, give a quick stir, and bottle into beer bottles (or pop bottles, or Champagne bottles), and cap accordingly.

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