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That sounds about right. I too have a mini-jet filter and will more than likely do the same with my batch of pressed cider (winesap, grannys, goldens, reds and a bunch of crabs in washington state). I also added some tanin to see what the outcome would be. I was thinking cold crash this stuff...

How about filtering to remove yeast. Has anyone filtered their cider short of dryness and than force carbed? If so what were your results flavor, feel etc? I have a bunch fermenting and I may experiment a little.

I lost my original SG numbers before I fermented and I really don't know what my alcohol content is. Is there a cheap test to get an alcohol percentage? Or, can someone look at my recipe and give me an idea or close approximation? It fermented to full dryness. Recipe - 7 gal. pressed cider...