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.
After 24 hours, strain the juice from the pulp, and discard straining bag. Add yeast.
Fining and stablilizing: If you are NOT going to sparkle your cider, you should add ½ teaspoon of Potassium Sorbate per gallon to stabilize the yeast. After this is done, you'll be able to sweeten your cider to your liking.
Any further racking should be done with the addition of 1 (crushed) Campden tablet per gallon.
Allow to sit 4 weeks before sampling. Age in a cool, dark place.
Sparkling Cider: When ready to bottle, add ¼ 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, and cap accordingly.
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