The Newport apple juice had rested with its campden tablet for about 24 hours (this kills off the nasty stuff).  Today I checked the gravity.  It was at 1.044 and needed to be 1.050.  My table says 1.044 is 19oz sugar per gallon and 1050 is 21oz sugar per gallon.  I therefore had to add 2oz of sugar.  I dissolved some in warm water and poured it in.  A thorough stir and the og was spot on 1.050. Hurrah.  I added some pectolase to break down the pectin (this stops some sort of haze forming – not really sure), added some yeast nutrient and then did something new.

I reused the yeast from my first cider batch.  I just poured some juice from the new demiohn in to the must at the bottom of the old one, swilled it around and poured it back in to the juice.  I had not choice if I wanted cider yeast.

I then realised that the recipe said that the demijohn should be at 20°C – the Brew Belt could come back in to play.  Yay.  Also it would be nice to have a temperature band on the demijohn.  This meant that I would have to peel it off the perry (bad idea) or rack off the perry (good idea).  I racked off the perry easily enough (more later) poured the concoction in to the new and carefully cleaned demijohn, wrapped it in the brew belt, and switched on the timer (15 minutes in 45).  For once, checking regularly is allowed, since I have to keep an eye on the temperature and want to see the yeast working.