A fewquestions

I have made a batch of cider last year and it turned out good so I am not a first timer but just have some questions because I want to improve on the batches this year:

1) Pectin enzyme: Last time I put it in when I put the yeast in which I think was the wrong time to do it...this time I am going to put it in and let it sit before adding the yeast...how long should it sit before adding yeast?

2) Aging: Better to age in carboy or bottles?

3) Yeast: Last time I used a cider yeast, this time I am thinking a hefe yeast and belgian or saison ...thoughts??

1. I put mine in and let it sit for 24 hrs

2. I leave mine in the secondary. I think provides a more uniform aging.
( I have some aging for 4 years now that I'm getting ready to tap into)

3. Experiment and find what you like. I like SO 4 for cider

In regards to yeast....check out the sticky by CvilleKevin at the top of the forum