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Sold! No campden it is!

One more quick question, We also have campden tablets, and were told to put them in before fermentation, which we did, but also again when we add the potassium sorbate. Can you pls explain the purpose of this, and if we should indeed do so?

Yup, we have gelatin finings to add as well. Great to hear we are on the right track!

No back sweetening necessary. It's perfect as is. But it's def still fermenting. Yeast is still alive and well....

Awesome, thanks! Yes, there is definitely still live yeast. And I got nothin' but time, so that's not an issue. The 32 degrees is a bit more of an issue, but maybe it's time to invest in a chiller specifically for this purpose.... Thanks again for your time!

Currently making a hard black cherry cider using canned cherries (fruit wine base), and an English ale yeast. Everything is working fabulously thus far. Fruit fermentation is complete, fruit has been strained and removed, and the brew is currently in a secondary vessel with a blow off tube...