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Clean and sanitize all cider making equipment before starting.
Pour the Apple juice into the fermenting vessel.
Take a hydrometer reading to measure the original gravity and record.
Add Campden if using fresh unpasteurized cider if desired.
Add yeast nutrient if desired.
Pour the yeast into the fermenter.
Close the fermenter and install an airlock filled with sanitizer.
Allow the cider to ferment in a cool and dark place for about two weeks.
Cold crash, rack and bottle.