Hi- new 'kid' on the block here. I say new kid, but I'm older than Doctor Who! Anyways - been a while since I homebrewed beer and my last wine making experiment was a dis-ast-er. We inherited a small vinyard which has since gone to rack n ruin. But we have plenty of apple trees and an abundance of apples this year which in past years get picked, laid up and more rot than get eaten. So time to get out the old brewin' stuff and think about some cider making for a change. Along with the vinyard we have a grape/apple crusher with rollers for either and a small scale wine/cider press. I now have about 15-18li of apple juice (a mixture of varieties extracted after two crushings and two pressings); this has now been sitting in its tub for these past few days (SG started at 55) by a low heated radiator, it is collecting scum on the top now and looking reasonably clear underneath (until I disturb it). I have several washed and cleaned gallon demi-johns at hand. So what next? - syphon into d-j's to continue self-fermentation? - do I also add a little sugar for a bit of fizz later or not bother at all. And then when and what to do about bottling. Do I need to add any yeast, if so which yeast - beer, wine or specifically cider yeast? - and when do I add it? or do I need to add any at all? I kinda get the impression this isn't rocket science like with wine making. No doubt these answers are already hereabouts but thought I'd make a fresh start with fresh input. Thanking you for your time in advance.