More hopefully easy to answer cider questions please??

[Bootcutboy]

Ok so I am readying myself to attempt my first ever batch of homemade cider at the weekend, I have read many articles and bought lots of bits and bobs and am currently in the middle of making a crude apple press. Here are a fair few questions I need clarifying please, I apologise if I seem a bit dumb but I am getting totally confused so if you can help with any of the following points that would be a big help!

-I Bought some cider yeast from Boyes, is this stuff alright? do I need to do anything with this yeast before adding it to the juice? Mix it with water?

-Is it best to check the Ph of the cider, what do I need for this and when should I do this? From what I have read am I right in thinking I will need to add some citric acid if it is not sharp enough and some tannin if it is too sharp? If so at what stage do I add this? Before fermentation or after?

Lastly I just want to run through very basically how I plan to attempt to make my first ever cider this weekend and if any of the following seems terribly wrong then please let me know:

-Bash up the apples first then Press them, put juice in fermentation bin
-Check the starting gravity and add normal cane sugar if necessary
-Mix yeast with warm water and add pectolase, (I bought pectolase from Wilkinsons but am not too sure about how necessary this is?? not sure how much to use either, leave to cool down before adding yeast to juice.
-Add camden tablets, add 1 campden tablet per gallon
-Check Ph (not sure whether this is the right time to do this??) add tannin or citric acid if bland or too acidic.

-Leave to ferment for a couple of days with a cloth over the top to allow air in, then add lid and airlock, ferment until gravity gets to below 1.005 (how long should this take??)

-Syphon, "Rack off", into sterilized demijohns and leave for a couple of months??

-Check sweetness and use splenda to sweeten if necessary.
-Add 1/2 teaspoon normal sugar to empty pint beer bottles (suitable for carbonated drinks) then fill with cider, add bottle cap.
-Store somewhere cool for a few weeks then drink and be merry!

Is there anything really badly wrong here? Cheers in advance for any help with any of the points above chaps! :drink:

 

[Rhodgkins]

Hi, what you've said sounds pretty good. I didn't bother checking my ph and my cider came out fine. I used about 2tsp of pectalose for a 5 gallon batch and it has cleared beautifully.

My first batch took 3 weeks to fully ferment down to 0.995 but that was in my dining room where it was about 18-20 degrees. My next batch will be in a cool garage so I expect it to take much longer. Just wait for the bubbles to slow right down in the airlock.

Also for a bit of variation, I used Demerara sugar instead of normal granulated. I had tried some cider at a farmers market that had this addition and found it gave a nice extra bit of flavour and colour to the mix.

Best of luck with your brew, it's all pretty easy and a whatever you do should taste better than 95% of what the shops sells.

 

[Rhodgkins]

Forgot to say I also added some yeast nutrient as I've heard that apple juice can be low in nutrients. Just chucked in a spoonful at the start and it seemed ok.

 

[Bootcutboy]

Excellent rhodgkins thanks a lot for the reply, im just nervous about messing up my first batch with all the lovely apples i have got off people. I will get some yeast nutrient today while i am out.

Does anybody else see any comments or see anything incorrect with my plan for making my cider please?