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I just received a free 25L glass carboy from a friend that I want to use as a secondary. My beer, after evaporation during the boil and racking from primary to secondary, ends up with about 17L in the secondary. Would this be too much headspace in the new 25L secondary? Thanks.

Has anyone had experience with filtering cider? I'm going to give away a bunch of bottles of my still cider that's fermenting right now, and most people aren't as understanding when it comes to cloudy drinks as we here are. What I'd like to know is....... -- any change in shelf life -- change...

I'm planning to add cinnamon to my bottling bucket just for flavour, not priming. Does anyone know if cinnamon is fermentable? This could lead to a fizzy mess or grenades if the cinnamon primes along with the regular dextrose.

When using spices, does it make a difference at what point they go into the boil? Or has anyone added them to the primary/secondary fermentor? I have a slightly strong porter with cinnamon and nutmeg planned.

My cider has been in the primary (1gal glass jug) for two weeks. The shape of the carboy makes it impractical to take a hydrometer reading. Can someone tell me roughly, in bubbles per minute, when fermentation should be finished? It is down to 3-4 bubbles per minute with some fizzing...