Apple Cider Wine

5 gal Cider (pasteurized is fine but, no preservatives or additives)

5 lbs Sugar                                                2 1/2 oz Acid Blend

5 tabs  Campden                                       2 1/2 tsp Pectic Enzyme

1 tsp Tannin                                                1 pkg Champagne Yeast

Pour yourself a glass of cider

Mix sugar in 1 gal of cider while warming on a stove, keeping it under 170 degrees F to dissolve the sugar.  Do Not Boil  Let cool to 75 degrees F then transfer to primary and add remaining cider.  Add crushed campden, tannin, acid blend, and pectic enzyme, stir well.

Wait 24 hours and pitch yeast.

Allow to ferment in primary until SG is lower than 1.030 and transfer to secondary.  Allow to ferment another 2 weeks or until SG remains the same for 2 days, stabilize and clear.