We used UV pasturized cider instead of raw from a local orchard so we haven't used the tablets to start, I just buy the sodium metabisulfite in a bulk bag and use an ounce per gallon of water for sterilization purposes, and 1/4 tea per 5 gal or so to end things when the time is right.
For wine, beer, etc, many folks use a hydrometer to decide when what is what. For our purposes, we just taste things when we feel it time to rack and make a decision based upon that since cider varies so much from year to year.
Of the first tastes while racking, we found the raspberries added to the cider to be the best addition. A classic addition is raisins. However, after sampling a few ciders other folks have made with them, I wasn't impressed at all (ended up with a plastic like taste IMO). Maybe it was their method, don't know, I love raisins, but it just didn't work for the ciders I've tried.
That first batch pictured in this thread from '10 had no added yeast, I just raw cider and honey. It wound up OK. The taste was tart, which I liked, but gave me heartburn after just a few onces. However, everyone's tastes differ, my cousin and wife who make their own wine LOVED that first year batch and mock me for straying from it. That said, the regulars who also try our experiments, like the changes we've made from the first year. To each their own.
pen
For wine, beer, etc, many folks use a hydrometer to decide when what is what. For our purposes, we just taste things when we feel it time to rack and make a decision based upon that since cider varies so much from year to year.
Of the first tastes while racking, we found the raspberries added to the cider to be the best addition. A classic addition is raisins. However, after sampling a few ciders other folks have made with them, I wasn't impressed at all (ended up with a plastic like taste IMO). Maybe it was their method, don't know, I love raisins, but it just didn't work for the ciders I've tried.
That first batch pictured in this thread from '10 had no added yeast, I just raw cider and honey. It wound up OK. The taste was tart, which I liked, but gave me heartburn after just a few onces. However, everyone's tastes differ, my cousin and wife who make their own wine LOVED that first year batch and mock me for straying from it. That said, the regulars who also try our experiments, like the changes we've made from the first year. To each their own.
pen