I'm hopefully about to make my first batch of sparkling slightly sweet cider. I have read all sorts of advice about reducing/increase tannin, stabilising and other scientific stuff. I want to keep it simple as possible first time.
Have I got a rough grasp of the process and please correct any steps I have wrong? I will be sterilising all equipment and will try to stay as clean as possible. Based on 5 gallon batch
After juicing add 4/5 campden tablets to 27 litre fermentation bucket, leave in warm place for 24hrs?
Mix in yeast and add cider nutrient and pectolase? Do I add artificial non fermenting sweetner at this point, if so how much? Along with 3/4lbs sugar? Hope to achieve 6-7% abv.
Half fill bubbler air lock with water should I add campden to this solution? Move to storage around 20°C - 25°C for 10 -14 days or bubbles stop. Take hydro reading.
Bottle into glass bottles and add one tea spoon sugar and cap off. Leave for 24/48 hours in warm place, before moving to cooler steady place?
How long before cider is drinkable, I would rather wait rather than rush it. Anything I should do to give it a rich toffee flavour?
If you think some of the process is not required please say.
Please feel free to point out the obvious I've missed. Is the process the same for filling demijohn's I have siphons and bottlers with sediment traps. Do I leave bubbler in demijohn or replace with rubber bung after fermenting?
All advice greatly appreciated.