I myself would want to put it into a secondary, if not for the sediment - which I think is ok if its pulp in juice, but I'm not a great fan of it in my alcoholic drinks (other than maybe in a cuba libre - thats rum, coke and fresh limes, but that besides the point)... wait where was I?... if not for the sediment I would place it in a secondary for maturing, to let the flavours mellow and age. I must say that when I made my first cider I drank it WAY too quickly and didn't wait anywhere near long enough for it to mature, and I think at the end of the day I suffered for it. At the beggining it had an ever so slightly weird taste to it, that I just contributed to the fact that it was cider, and not to mention the fact that it was hardly carbonated too - I thought I had just miscalculated the priming sugar - but after trying one or two bottles which I left in the back of my brewing cupboard for about 5 months,I was surprised to find a much more deliciously flavoured, fully carbonated cider that was thoroughly pleasant and I'm slightly saddened that there isnt any left. Long story short, I reckon that he should bottle it after a really long secondary-ing (as long as his patience will allow him, or as long as he can without it affecting other brews, if he has limited space/fermentors) also a long time in the bottle is a plus. Now I read all this stuff before I made my cider and I thought, "Yeah right, whatever! How much affect can it really have on flavour" but it really made a huge difference. Anyway thats just my 1/50ths of a dollar (2c).
Primary: Empty - awaiting a second go at Cheesefood's VCCA
Secondary #1:My wash for distilling, yum yum.
Secondary #2: Empty
Bottled:my Belgian-like Wit, Mac's Lager (nz kit), James Squire Amber Ale clone, Cheesefood's Vanilla Caramel Cream Ale, Munton's wheat and possibly some of my cider hidden somewhere - it seems to pop up somtimes, lol I guess I should have labelled them.