First thing, I'm in Central Asia (Dushanbe, Tajikistan) and have almost 0 access to any brewing additives etc. I picked up some Red Star Pasteur yeast and a few supplies (ferment locks, tubing, etc) last time I was in the States.
I've just started my first hard cider using apple juice from locally grown apples, the natural cider (about 4.8 gallons)was very sweet before I pitched the yeast, OG 1.070.
After 1 week in a primary fermentation brewing bucket with fermentation lock the gravity is now at 1.0000. I'm wondering how long I should keep it in the primary before I rack it to a glass carboy. And then how long to keep it in the glass carboy. At this point I imagine that the only thing I'm really waiting for is the cider to clarify before I bottle it.
I tasted it today when I measure the gravity and it is very dry, so I'm hoping for some advice on back sweetening and carbonating in the bottle. I heard that adding a back sweetener (splenda or lactose) will neutralize the yeast making it impossible to carbonate, might simply be a cruel rumor.
cheers and thanks in advance for any advice.