First runs

[Ole1kanobe]

Ok, so I am going through my first run of making hard cider.
I have 2 batches going right now; one I started on 1/9 and one I started on 1/17.
The batch I started on 1/9 was just straight usable juice (no preservatives) topped off with a cup of brown sugar, gave me a gravity of 1.062, pitched a packet of cider yeast in. I went on watching my little child burp, bubble and gas away, then it slowed down and finally stopped all activity on 1/15. I swirled it around gently to get some of the yeast back in suspension then sat and stared at it like watching paint dry for far too long with no activity.
On 1/16 I decided to rack it, even though it had been only a week, I figured using a full packet of yeast might have sped things along a little bit. After racking, I whipped out my handy-dandy hydrometer (brand new and it's still not broken :rockin: ) and it is already at a 1.001 (adjusted). stole a taste of it, tastes pretty much like a dry wine that I would buy off the shelf.
So now I am fixing a couple of computers, staring at the still air-lock thinking about head space. What is the 'proper' amount of head space?
The cider is clearing, slowly. Should I top it off with additional juice? Camden tablet it? Both?

I would really hate to end up with awesome vinegar instead of awesome cider.

 

[jddevinn]

Did you use a secondary? I see no need for secondary on a cider. Assuming you have a sealed airlock no oxidation (or post fermentation contamination) has likely happened. If you opened the lid or removed the bung for an extended period of time all bets are off and it depends on the environment.

For secondary no headspace is the correct headspace. Everything else is a compromise. (unless you can purge the oxygen with sanitary CO2 then reseal)

When using carboys I prefer to only remove the airlock (keeping the bung in place) and pull the sample with a syringe and ss tube.

 

[Ole1kanobe]

I put it into a secondary to see if it was truly done fermenting or not (and to give me an empty vessel that logically should be filled with a fresh batch...) and I really think it is done fermenting.
I would assume I should be able to bottle it at this point and put it down for its rest then?