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1/2 a can per gallon works well, you can bump a dry cider up to 1.010 or so. a full can can will be pretty sweet but not as much as woodchuck, which tastes like soda to me. 1/2can/gal will over carb bottles, so plan to bottle pasteurize or make some room in the fridge

use concentrated apple juice as priming sugar before bottling. use 1/2 or more of a can per gallon

right. but thats not coming from experience - just reading, i've always racked mine.

most will be done in two weeks, ale yeasts can stop right around there, champagne and wine yeast normally ferment totally dry, below 1.000

no need for campden with pasteurized juice, just pitch the yeast. also with campden its 1 tab per gallon. secondary isnt necessary but you can get a yeasty taste.

in any batches i've done notty took longer, but it tastes a lot better! it depends on how much sugar you added, a lower OG will be drinkable sooner. high ABV cider will be harsh for months

if that hasnt started yet it might not ever.. no fridge space, you could fill a big plastic bin of some sort with ice water and keep feeding it ice to keep the cider cold. personally i would be worried about it spoiling having sat out for days

if you like the taste go for it. you could put it the fridge at any time and drink if you wanted to. a champagne yeast and low OG could be totally finished in a week

you could if you want a still cider. or let it ferment dry and nothing to worry about

dont treat with campden. you do that when you want to stop yeast

make sure the carboy is filled close to the top, you want to eliminate space in there. it will continue fermenting if you keep adding sugar or fresh juice. that is until the yeast is pushed to its tolerance. nottingham is 12% lalvin 1118 is 18%

if you start with clear juice from the store it will clear just fine after fermentation (if you dont heat it!!). it'll take a month or more and a racking or two. fresh pressed, natural stuff might not without pectic enzyme

easiest way is let it ferment for 2 or more weeks, it will start slowing way down and clearing. rack to secondary and let it sit for another couple weeks. no cold crashing necessary this way. back sweeten, bottle and let it carb. letting it ferment out doesnt determine if its wine or not

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i just added nutrient to a stuck nottingham, 3 weeks and it stopped at 1.010. its alive again!!

Been doing cider for a while, but first time for unpasteurized. I'm going to treat with campden tabs, 1 per gal (10 gallons total) and wait 24 hours before pitching some notty and nutrient. I will be adding sugar and pectic enzyme, will this interfere with the campden? Should it wait until...

there are a bunch of orchards in CT that send their apples to carlson to be pressed. apparently cheaper to do that than buying equipment that's up to the health standards

https://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/ boiling apple juice will change the flavor and set pectins - it will never clear