Racking.
The cider has been fermenting for seven days and the bubbling stopped, so it was time to rack it into a secondary fermenter. It involved yards of tubing and sticky countertops. Kitty helped:
The flavor was quite disappointing, though everything I’ve read says that it will be at this stage (really they say it won’t reach its best flavor until it’s been bottled for a few months). Dry and sour, it left a vinegary taste in the back of my mouth. I added in two packages of frozen, no-sugar-or-preservatives-added apple juice concentrate, which cidermakers say will make the cider taste sweeter.
I had to wrap the carboy in cloth so that the sunlight won’t hurt the yeast, so I dressed it in one of Josh’s shirts!
