I have made many batches of wine from cider, since I prss my own. When I make mine, it is not cloudy like at the orchards a lot of times. I don't press as hard as they do. As a result I only get 2.5 gallons per bushe where a mill may get 3 gallons per bushel. Mine always come out a little harsh when dry for a year or so and then mellow. I struck upon an idea tonight while contemplating it was about time to start pressing. Mellow with Malo. By that I mean I think I will get some more malolactic bacteria and start a MLF(malolactic fermentation). Apples are high in malic acid which is harsh. The bacteria convert it to lactic acid which is much more mellow- so Mellow with Mallo. Since I will be using the malo, I need to keep K-Meta down until after fermentaion when the MLF is begun. That cooks for a couple months and when done, then add the K-meta and stabilise and sweeten if desired.
I use(approximately since it is from memory)
6 gallons fresh apple cider
5 pounds sugar(unless you only want 5-6% abv)
1/4 tsp K-Meta -add then wait to add yeast 24 hours later(1/8 if doing MLF)
Ascorbic acid-rate to manufacturers recomendations(about 1-2 TBS)/6 gal
Pasteur Red Yeast- or Montrachet
No added acids- there is enough in most ciders other than ascorbic-don't add if doing MLF
2 TBS Pectic Enzyme
2 TBS Yeast Nutrient
I'll check a couple of my recipes tomorrow and verify measurements and make sure I didn't forget anything major.
add 1/4 tsp K-Meta before bottling and K-Sorbate to specs
clearing usually isn't a problem but may take a few months. If in a hurry, use super kleer.