First Cider/Cyser under way

[laundryman]

Hey boys and girls

Just gonna throw this out there and hope for a little advise. Total of 5 gal.
juice in carboy includes 3 lbs. brown sugar and 3 lbs. honey. o.g. of 1.092.
LHBS is very limited in our area so did this one with EC-1118 yeast. As this hits terminal g. should I rack, stabilize, then bulk age or rack several times and stabilize in 6 to 9 mos.? I'm reading so much of past posts that I think I'm confused!! I've only made kit wine to this point and might be trying to apply W.E. process to this endeavor. And yes I do plan on backsweetening this time. Thanks!!

 

[BaronIV]

if you are leaving it dry you shouldn't have to stabilize ( i assume you mean using chemicals ) because once the yeast have eaten all the sugar they wont start up again unless you introduce new sugar into the brew. otherwise looks like it should go fine