First cyser pictures and advice

[bpwaterboy]

So I started this batch of cyser and which was 5.5 gallons of cider with honey to gravity of 1.081 and i racked it off the lees when it was dry at 1.000 but just before bone bone dry (which I assume will finish I secondary. Now
I added pectin as per instructions on the bottle just before pitching the yeast. Will that come into play later as the sugar is all gone and the yeast go to sleep and drop out more? Or do I have to add more? I want this to be clear as possible.
Second if I say back sweeten it and want to bottle carb it how much sugar should I use? I also heard that waiting 2 days is a good time for that before pasteurizing.
3rd will I have to use any acid blend or additions for this to be the most palatable that it can be?
I want to back sweeten with honey, tart cherry juice and apple. Does anyone have a suggestion on the ratios to make it taste close to zombie killer?
Sorry picture is sideways

View attachment 1499961983364.jpg

 

[Maylar]

Yes, the pectic enzyme will do its job after fermentation is done.
How much sugar to add depends on how sweet you want it. Bottle conditioning will consume 2-3 gravity points, so subtract that from whatever level you sweeten to. You need a way to monitor the carb level as it progresses, you can't rely on a clock for that. See the sticky on pasteurizing in the cider forum.

Acid adjustments are done to taste and depend on the juice you started with.

There's a Zombie Killer Clone thread here that may give you some hints on sweetening:
https://www.homebrewtalk.com/showthread.php?t=364264

 

[bpwaterboy]

Thanks for the tip! Now should I do a secondary racking off the sediment that has built up or is it ok? There's quite the amount!

 

[Maylar]

The current methods being touted by mazers is to stir the mead twice daily to keep the yeast in suspension and expel (degas) CO2. Then when active fermentation is finished, keep stirring a couple times a week for a month. That along with staggered nutrient additions is the "modern" protocol that gets you a mead that's drinkable with far less aging than the old "pitch and forget" methods.