Originally Posted by chmcarro
I'm very interested in your progress with this. Just yesterday I started my first cider as well. Our batches should be very similar. 5 gallons of Target brand Apple Cider with 2 packs of Muntons, pectic enzyme, yeast nutrient, tannin, and about 2lbs of sugar. O.G. 1.065. Any thoughts on how I should proceed? If/when to do secondary fermentation, additions, and when to keg? I'm worried that if I let this get to 1.00 I will have 8.5% alcohol, too little fruit flavor, and not sure about acidity. Any tips appreciated.
I'd add everything but the tannin during primary. You should adjust tannin to taste in the finished cider.
It sounds like you want some residual sweetness and are also kegging. Generally you would let the cider reach 1.000 (or lower) and then backsweeten with apple concentrate/honey/other sweetener, and either add sorbate or store in the fridge to prevent refermentation.
Another technique I've played around with is stopping the fermentation short when I like the taste/sweetness (around 1.008) with sorbate and force carbonating. The drawback here is your yeast don't get a chance to "clean up" but if you're happy with the taste then that's not a problem. I find the appleyness is much better this way than anything you can achieve by backsweetening, so it's sort of a tradeoff.