Originally Posted by podz
There is absolutely no need to do secondary with cider unless you need to free that bigger vessel for some other purpose.
Regarding the rough taste, it might be caused by the nutrient. If you're planning to bottle then let it ferment down to 1.002 or less. Sometimes, I cold crash at 1.020 by putting it in PET bottles and straight into the fridge. It drops clear in a day or two and tastes great (still a bit sweet).
Well I wanted to get it to a secondary to free up my big one for a trial batch of mead. I plan on back sweetening to around 1.020 and bottle pasteurizing. Don't really have the ability to cold crash at the moment (winter I will though ha). Never thought yeast nutrient could negatively affect flavor considering you really don't add some big ammount