So I started my first batch of cider from a recipe I found on the web.
5 gallons Cider
1.5 lbs brown sugar
.5 lb honey
2 packages yeast
OG 1.070 - Sept 27
Oct 4 - racked to secondary - SG 1.000
I wish I would have read more on this forum earlier because it is now some seriously acidic stuff, and I probably would/should have cold crashed it long before hand as I generally like a sweeter cider. Anyway, it is still in the secondary today and I'm wondering what to do. I know many dry wine fans so I'm open to suggestions as to what my next steps should be to end up with something that will eventually be drinkable.