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I've seen some mention of topping off the secondary with more juice after racking to fill space. Two questions: a) Is that standard/common for any of you? b) If I used apple juice with preservatives, would that also act as a sweetener without activating further fermentation? Or, more...

I didn't use any sugar. To keep things simple I only used 5 gallons of juice and the yeast. Thanks for the alcohol estimate. 6.5% sounds about where I like to drink.

First off, thanks to all the posters on this site. You have inspired me to try my hand at making cider. So far so good, I think. Fermentation began quickly, though seems to have petered out now at about 10 days in. Bubbles only come about once every 46 seconds. I'm in exactly the same...