Thanks. Saved that, I might give it a go one more time.. or a few if I actually get the 1-2 gallon setup. Wife loves hard ciders, as do all my friends. Why can't the people I know just enjoy good beer?
I'm not sure what happened, I mean I have a pretty good idea.. but for it to have zero apple properties left? I assume the yeast was the culprit. Montrachet wine yeast in this case. Tried a cider someone brought to the LHBS, think they used S-05.. it tasted like pear juice. It was funking awesome.
No worries. I am far from knowlegable when it comes to cider so be sure to fact check any of that. The racking part is kind of at your discretion. Essentially it's perhaps good not to have the cider sitting on the trub for too long. As it takes months to finish it's maybe no bad thing to rack. I don't know. Simpler for sure would just be to top up. That what I do with JAOM as per the instructions.
Montrachet yeast will dry things out. The more sugar is added the less appley the cider will be. A wine yeast will give a drier result than an ale yeast. I used S-05 because that's what I had. S-04 is popular too. My graff finished at about 1.008 if I remember. Pretty good.