I am nearly finished my secondary fermentation and am preparing to bottle. One concern I have is with the production of lees. I want my finished cider to be clear and lees free and I am wondering how I will know when there is no chance of further lees developing at the bottom of the bottle I put the cider in? Will capping and refrigerating the bottles prevent this? Should I be using campden ect.. to make sure this doesn't happen?