I'm new to brewing + cider making, so I could use some advice here.
This picture is a couple of weeks old, but it gets the point across.
My gallon of cider is on the left. As you can see, about the bottom third of the jug is apple pulp & sediment. When I rack to a secondary, I'm going to have to replace a lot of that space with fresh juice.
My plan is to pasteurize about a half gallon of fresh juice to clean it, let it cool, rack the fermented cider to a clean jug and then top it off with the fresh juice.
Since I'm going to be replacing about 1/3 to 1/2 of the volume, should I pitch more yeast, or should there be enough yeast floating around in the old cider to properly ferment the new juice addition?