Just a little cider noob stuck question for you pros.
My first attempt at apple cider.
Apple Juice, Dextrose, yeast nutrient.
Nottingham yeast starter.
Fermented great, now six days its ready at 1005. I want a FG of 1010.
Racked it into two 3 G carboys. Still not clear.
That seems rather quick to almost ferment dry. What do I do now? Backsweetin and hope it clears up or keep it in the secondary then flavor before bottling.
Any help would be appreciated