Racking question

Wow, so a week after I racked two one-gallon batches of cider (both pasteurized, unfiltered, one with WLP300 Hefeweizen yeast, the other with Danstar Nottingham dry ale yeast) both have a thick layer of sediment -- an inch or so in each. The Nottingham batch may be clearing -- but it's not clear yet.

Should I rack again this weekend, or let it sit a while more?

with that much sediment, I'd say yes...

Check the gravity. If it's close or done then rack.

Read up on yeast washing to save some an use it later for another 5 batches...

Personally I would rack it, to slow down fermentation, however if you've already racked it, then I suspect what you will find is that its not really an inch of sediment but a think film of junk that covers the bottom and about an inch up the side. So you wont lose much volume on the second rack. Dont try to reuse yeast from a second rack. On the first rack you can reuse the yeast

So how do the tastes compare when you rack?