INGREDIENTS:

• 1 gallon apple juice (or 16 pounds apples)
• 1 cup granulated sugar
• 1/2 teaspoon yeast energizer
• 1 1/2 teaspoon acid blend
• 1/2 teaspoon pectic enzyme
• 1 campden tablet
• 1 package champagne yeast (for 1 to 5 gallons)

1. Place chopped fruit or juice in primary fermentor. Add balance of ingredients. Stir to dissolve sugar. Stir daily for 5 to 6 days or until frothing ceases. Strain out fruit and squeeze as much juice out of it as you can. Siphon into secondary fermentor and attach airlock.
2. Rack in three weeks, and again every 2 months until the cider is clear.
3. Gently stir in 1/4 cup sugar per gallon. Bottle in champagne bottles or clean pop bottles. Age three months.