This is my first attempt at making hard cider. I used four differnt kinds of apples ,half were wild and picked off the tree, the other half from the store I used a food processor that eventually started smoking and blew up with five apples left to go lol, I had more than a gallon of juice so that was fine. I used a filter net to extract another three cups of juice from all the mash left over . I then cooked the cider to kill anything but did not boil as I read it takes away flavor. I used a 1 gallon glass jug, half packet of champaign yeist , half cup of brown sugar, cinnomon stick, and a vent on top. Started two days ago
Questions 1. I have about an inch of sediment on bottom is it okay to leave there or should i transfer clear liquid to new container ?
2 my yiest is forming at the bottom and is very active with lots of bubbles , should I see white yeast formations on bottom or is that contamination ?
3 if I haven't ruined my brew with the questions above how long should i let it ferment