I just racked my first cider ever from primary to secondary carboy. I'm only making 1 gal for fun and want to keep the batches small while I'm experimenting. This one consists of two 1/2 gal jugs of store bought cider with no preservatives, 1/2 lb of brown sugar, and a packet of EC-1118 champagne yeast. If fermented like crazy and it's been two weeks, the fermentation slowed to a bubble in the air lock per just under a minute. I just racked it into another carboy.
How do you guys siphon your brew without drinking half of it? I had a few gulps - it tastes great BTW.
I started another gal batch in another carboy, consisting of 4 frozen from concentrate apple juice mixes (again no preservatives, just juice and vitamin C) and water. I poured the yeast sediment into this one as a starter. I used a higher concentration of juice in this one to try and get more apple flavor.
I can't wait to bottle my first batch!