I have 25 gallons of cider going though various phases of fermentation in buckets.
One batch developped an impressive brown cap (chapeau brun) and I learned that I could have siphoned the clear liquid underneath (which I could not see as the batch was in a bucket) with reduced nitrogen and a good promise of keeping residual sweetness, which appears to be a common goal. This suggest that to do successful keeving one should start in a glass carboyle. Anybody with experience on that has recommendations? Do you "keevers", if any, macerate the crushed apple before?