Sulfite the cider with Campden tablets to 50 ppm for 24 hours and then freeze solid (use a container with a bottom outlet, such as a mash tun or bottling bucket). Once frozen, slowly thaw and collect the melting liquid until target OG is reached. Oxygenate with pure O2 and add the yeast nutrient and rehydrated yeast. After primary fermentation reaches a stable final gravity, rack into a secondary and age an additional three months before bottling.
Primary fermentation for 60 days at 60°F (16°C).
Secondary fermentation for 90 days at 60°F (16°C).
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