Article: This is an alternate brewing method and should be used if you do not intend to heat your juice before fermenting it. You should not use both brewing methods. Sulfites come in the form of campden tablets. The sulfites are fairly mild and are usually neutralized by the time the cider is ready to enjoy. You will need to let the juice sit for a while after adding the sulfites in order to reduce the strength of the sulfites. Otherwise, the sulfites may kill some of the yeast. Pour the juice or cider directly into the container you intend to ferment the cider in. A professional-grade fermenter leaves the smallest room for error, but you can use five 1-gallon (4-L) empty milk jugs for a cheaper option. Use the back of a spoon to crush the tablets into a fine dust. Crush the tablets on a plate or other surface that you can easily remove the powder from. Add the crushed campden tablets to your juice or cider and stir slightly with a spoon to mix. Cover the fermenter and allow the sulfites to sit in the juice for a full two days before you ferment the cider. You will ferment the juice with remnants of the sulfites in it. These sulfites will not get filtered out.

What is a summary?
Understand when and why to use this method. Pour the juice into your fermenter. Crush the campden tablets. Stir the campden tablets into your juice. Let set for two days.