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I just racked my first cider into a secondary carboy (I'm only making a gallon)and I have a few questions: 1) Do I keep it at room temp or stick it in the fridge? 2) Do I put a regular screw cap on or do I still need to use my airlock? 3) If it is very tart, was it ok to put in a little...

I started my first batch of hard cider tonight and I just wanted to get some feedback about my method and get some questions answered. My recipe, if you can call it that, consisted of: 1 gallon of non-pasteurized cider (65 degrees) 4 tablespoons of lactose non-fermentable sugar 1 5g...