I have made a batch of cider last year and it turned out good so I am not a first timer but just have some questions because I want to improve on the batches this year:
1) Pectin enzyme: Last time I put it in when I put the yeast in which I think was the wrong time to do it...this time I am going to put it in and let it sit before adding the yeast...how long should it sit before adding yeast?
2) Aging: Better to age in carboy or bottles?
3) Yeast: Last time I used a cider yeast, this time I am thinking a hefe yeast and belgian or saison ...thoughts??