When to rack and bottle

[Henco]

Hi Guys, still very new to making cider and would really appreciate some advice. How long would you guys recommend before I rack my cider and how long before a second possible racking and then how long before bottling?
Unfortunately I am struggling to source a hydrometer, suspect it has to do with the corona pandemic.
My plan at the moment is to let my batch ferment until most airlock activity has stopped, rack it twice, probably with a week or two in between racking and then perhaps waiting another week or so before bottling.....
Have no experience with this though, so advice would be greatly appreciated.

 

[Iseneye]

I'm no cider expert but I wouldn't rack it twice. Rack to secondary if you want then bottle after that. Have sulphites to reduce oxidation.

 

[Chalkyt]

Jollicoeur suggests primary fermentation in an open topped vessel (bucket?) then rack to a carboy with an airlock once the turbulent fermentation settles.

You will get quite a buildup of foam initially which should disappear at around something like 1.020 -1.030 after a week or so (can be longer depending on temperature, yeast, etc.) which is when you rack.

You can do this and get it pretty much right without a hydrometer. Then, give it a month or so and bottle. By that time the SG should be down to 1.000-1.005. Bottling at that stage should give you something between 0 and 3 atmospheres of carbonation which is unlikely to generate bottle bombs or volcanoes.

Some yeasts (like SO4) might finish at 1.002 and give you a touch of sweetness, but this is about the best you can do without a hydrometer.

 

[Henco]

Jollicoeur suggests primary fermentation in an open topped vessel (bucket?) then rack to a carboy with an airlock once the turbulent fermentation settles.

You will get quite a buildup of foam initially which should disappear at around something like 1.020 -1.030 after a week or so (can be longer depending on temperature, yeast, etc.) which is when you rack.

You can do this and get it pretty much right without a hydrometer. Then, give it a month or so and bottle. By that time the SG should be down to 1.000-1.005. Bottling at that stage should give you something between 0 and 3 atmospheres of carbonation which is unlikely to generate bottle bombs or volcanoes.

Some yeasts (like SO4) might finish at 1.002 and give you a touch of sweetness, but this is about the best you can do without a hydrometer.

Thanks for the advice. Will help a lot.
I have found a possible supplier for a hydrometer. Hoping to get it soon. Would at least then be able to check my final SG.