Dissolve the Campden tablets and sugar in 3.5 litres water. Grate the apples and add to the water.
Extract the juice of the citrus and add to mixture. Add enough water to bring the volume up to 5l (1 gallon).
Chop the orange and lemon peel and add to the vessel. Leave overnight and add the yeast. Cover with cling wrap and store at a constant temperature of 18-21C (65-70F).
when fermentation is complete, strain the mixture into glass storage jars, leaving the yeast deposit behind.
Store in filled jars in a cool place for several months until the cider is quite clear. Siphon off again from the yeast deposit and bottle.
