Hey cider experts...I am putting together a Cider quickstart guide for the club website and would love some thoughts/comments/suggestions from all the cider experts in the club here.  I posted this to the Facebook group as well. I'll compile the suggestions and answers and share with everyone.

I'm going to toss a few questions here to get opinions, suggestions and thoughts on the process.  I'll stagger these over a couple days to cover the specific steps.

Starting out, what do you do first things when you get your juice? Here's what I have. What did I screw up or what would you suggest doing differently?

If using pasteurized cider: 

- Add Sugar, if desired

- Add yeast nutrient - 1.25 tsp (or Fermaid K - 5 grams)

- Add 2.5 tsp pectic enzyme

- Check and record the gravity

- Pitch yeast (this is my next topic for another day)

If using unpasteurized cider (5 gallons): 

- 1 crushed Campden tablet, blended with a little juice to disolve

- Add yeast nutrient - 1.25 tsp (or Fermaid K - 5 grams)

- Add 2.5 tsp pectic enzyme

- Add sugar, if desired

- Check and record the gravity

- Wait 48 hours for campden to come out of solution before pitching

- Pitch yeast (this is my next topic for another day)