So, been searching everywhere for the last two weeks on how to finish off my cider. I've been kind of flying blind, because our hydrometer went missing right before this batch. I used 4.5 gallons of cider and an additional 4 pounds of sugar, which should put it right around 12-14%. I also used a full pack of E1118 Lalvin champagne yeast that I had laying around. It started fermenting on August 25th (Two weeks ago as of tomorrow).
Right now, its almost done fermenting. Did a taste test last night, and it actually tastes pretty good. Very wine-like. So my plan is to cold crash it tomorrow and friday, and then bottle it in the original Langers plastic cider bottles that it came in.
My question is, does anybody see a problem with any of that? And do I need to add potasium sorbate or campden tablets to it? This is my first venture away from beer. Thanks in advance for any help, everybody