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JUST AN UPDATE: So I finally managed to get my cider bottled. I ended up having to use a cloth to filter out all the extra sediment because way too much was being sucked up through the racking cane. I think the yeast I used did end up fermenting too long and the cider is now more of a wine and...

Thanks guys. I called my local brew shop and they have some racking canes there for $3. So basically getting just a little bit of sediment into the bottles is inevitable? Anyways, you guys have been very helpful. Thank you.

I'm not entirely sure on all the terminology yet. Cold crash is just cooling it down to a point that the yeast can no longer continue fermenting, right? Do I just put it in the fridge to bring it down to that temperature? And will that kill the yeast entirely or is there something else I should...

That looks interesting, and the hydrometer is definitely cheaper than I thought it would be. But give when the Specific Gravity page says, wouldn't I need to have measured my cider before fermentation to compare to it's current reading? Also, even if that's not the case it still brings me back...

No, Sir. I don't actually know what I would need to measure that. I should mention that this was mostly just a test batch before I really get into things and buying any equipment that may help me down the road. I figured that if it comes out good I might like to get more into this homebrew...

So this is my first time ever doing any kind of homebrew so I'm not sure if my questions are obvious or not but here I go. Just a little bit of background info: I started this whole thing 10 days ago. I used 30 pounds of fresh picked apples that I juiced myself. I used Lalvin 1118 Wine /...