First timer starting tomorrow. Here is my directions I kinda came up with. Any help would be great!!

[Flatten the curve]

We are pressing/juicing with 2 champion 2000 juicers and a good nature squashed/press/juicer.
https://x1-mini.goodnature.com/x1-mini-lp

I have been researching like crazy and this is what I came up with.

We are getting 600# of empire apples.
7 Carboys
3 different, ale yeast, dry wine cider yeast and a crisp fresh cider yeast.
3 of the same yeast: one with honey, one with dextrose and other with brown or coconut sugar.

Last 3 gal one for an all natural fermentation for experiment with no Camden or pectic

Day1) press apples and add Camden
Day2) add pectic enzyme
12 hours later add yeast and sugar
Rack roughly in 2 weeks...?
Add finding
Sorbate kill off the yeast
After 24 hours rack /bottle

Question after step 3, should I rack it before adding yeast and sugar?
Do I need to use sparkolliid?
Do I need to add sugars or can I use natural, then add at findings any extra if needed?
Difference with added sugar at end or in the beginning?

Last question.
Do I need to use yeast protein for more of a stable environment?


Thank you!!

 

[GeneDaniels1963]

A couple of thoughts:

wait 24 hrs after using Campden
If you want highter ABV, add some frozen apple juice concentrate. It has 5.7oz of sugar per can. This both boosts ABV and increased apple flavor

Using sorbate, why?