Originally Posted by azsixshooter
Now that I think about it, I could probably just top this little bit off with regular cider or even apple juice since there wouldn't be a whole lot of fuel for the yeast. I was just thinking to use some hard cider to avoid getting more lees in this carboy so it can mellow out for a couple of months and get nice and clear. When I siphoned some into a glass it had pretty good clarity but it's hard to tell from this picture.
Each time you add sugar (fresh cider), you feed the yeast and create more lees. You're racking to get away from the lees, so don't create more. Topping with hard cider is a better choice ifvyou must.
Rack, seal with an airlock, and forget about it for a while. A smaller carboy would help, but you have to work with what you have.
Adding campden at racking will also help to prevent oxidation.