Prepare for Fermentation

What happens here

Insert a rubber stopper with an airlock into the neck of each carboy. Fill the airlock with water or a sanitizing solution to create a one-way valve that allows CO2 to escape while preventing outside air and contaminants from entering. This setup creates an anaerobic environment necessary for fermentation. Then, add pectic enzyme solution (about 5 drops per gallon) to each carboy to help break down pectins, which can cause haze, leading to a clearer cider. Finally, sprinkle the SafCider yeast directly onto the surface of the cider in each carboy. Different types of yeast can be used to achieve various flavor profiles and alcohol content.

Goal: Initiate and manage the fermentation process.