Transfer to Secondry?

[polarbear17]

Just transferred my 2 1/2 gal batch to to 5 gal pail with lid . Added 12 can apple juice Concentrate to back sweeten. Question, 1 how long to keep before bottling and 2 do i need to use an airlock or can i just use the pails lid. Plan on bottling into glass bottles later.
3 should i store this in my basement were its cooler.
The Og at time of Transfer was 1.015 , i'm hoping for a medium dry carbonated cider.

 

[smh]

It's a bit more complicated than this. Your yeast will start back up with back sweetening and will go all the way to dryness. If you bottle too soon and don't pasteurize you'll have bombs on your hands. See this thread for discussion: PLS READ: "I want a sweet, carbonated cider"

 

[Wvbrewer77]

Yes, the you will get bottle bombs due to restarting fermentation. If you want carbonated cider let it ferement to dry again, and then bottle with priming sugar according to the size of bottle you are using. If you want to bottle still sweet cider you will have to stablize first. You can do this by adding the approriate amount of potassium sorbate, that will stun the yeast. This will prevent any further fermentation from happening. I would wait atleast two weeks for settling and clearing before back sweetening and bottling