1. Add potassium metabisulfite to adjust free SO2 to approximately 30 ppm.
2. Allow the juice to warm to 60º to 70ºF, then pitch Pasteur Champagne yeast at a rate of 0.3 g/L (approximately one packet per bucket).
3. Add Fermaid K yeast nutrient at a rate of 0.25 g/L (4.75 g per bucket) and Diammonium Phosphate at a rate of 0.15 g/L (2.85 g per bucket). Dissolve each in a little bit of water before stirring into the juice.
4. Cover the fermenter with a lid (loosely) or clean sheet, etc. Do not use an airlock at this point. Keep the cider warm (60º to 70ºF) until you see signs of active fermentation, then move to a cool spot (even as low as 35ºF).
5. Once the fermentation really settles down, seal the fermenter using an airlock in the lid or stopper. If the airlock bubbles violently, take it back off and wait another day or two.
6. Wait until the fermentation stops and the cider clears, then rack it into a clean carboy. Make sure the fermenter is filled to within 1 – 2 inches of the stopper, topping up with good dry (hard) cider, dry white wine or water, as necessary. Seal the vessel with an airlock.
7. Leave the cider alone for at least one more month, or up to ten, until it is ready to be bottled. Taste the cider to decide when it is ready, always topping up the vessel when you do.