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Love the setup! I've been considering going for a stainless conical for my own ciders, would you say that it's worth the upgrade?

+1 for this. Unless there's solids, I want something to drink quickly or I know a particular brew will be tough to clear I find the best clearing method is just leaving it the hell alone for a few weeks.

Never tried it personally, but looking forward to hearing how it turns out! There's a couple of rum aged ciders from craft breweries for sale in the UK which could be worth looking into to get an idea of how it might come out (I believe Healeys and Hallets both sell rum aged) if you can get hold...

As far as I'm aware the boiling of the first gallon is just to help the sugar dissolve much more easily so you don't have to stir / shake your FV like crazy when you add it so I don't believe the top up water needs to be boiled but hopefully somebody a little more experienced can chime in here...

Currently have a similar 23l batch going at the minute but I'm trying Nottingham for the first time, what's the flavour of EC1118 like compared?

Looking at it I'd maybe take it off the heatpad if you have somewhere indoors to put it or turn the pad down if you're still having issues, depending on your yeast you should be able to get away with slightly lower temperatures than 20c and it should be less violent/active fermentation