My family and I pressed about 50 gallons of fresh cider so idecoded I would take a shot at making 5 gallons of hard cider. I poured 5 gallons of the fresh juice into my carboy and then added 5 Camden tablets. 24 hours later I pitched my champagne yeast. After 8 days I wasn't seeing any more bubbles so I racked it into my secondary (corny keg). The cider is a very light hazy color and smells very strong, vinegary rotten egg-ish I guess. From what I've read this is normal. So where do I go from here? I would like a semi sweet cider that others will enjoy. Should I pitch more Camden and them backsweeten? Can I just let it sit in the corny for a couple months and backsweeten without Camden? Any suggestions? What should I backsweeten with? Any suggestions would help.
Oh yeah. Og was 1.052 and fg is .0998