Today I racked a new cider to a glass secondary. What that means is that I put a half-finished hard apple cider into another container because the yeast had partially settled and I wanted to get the liquid off the old yeast and into a place where it could "finish" nicely.
I make cider from time to time. Usually my recipe consists of pure apple juice and either a commercial champagne yeast or a cider yeast. I find little difference between the two except that the latter seems to produce a softer taste.
Before brewing beer became common, and even while ale was being made by George Washington, most American families made their own apple cider. They did it because they could and they could because apples were plentiful. Johnny Appleseed didn't plant those trees for piemaking. He set down the seeds so that people could have hard cider.
The image above is of the half-clarified cider after racking to the secondary fermenter, which is really just a five-gallon water bottle. The picture below shows the primary fermenter with the settled or "flocculated" yeast on the bottom.
I expect this batch to be ready in a few weeks. I could actually drink it now but I'd like it to gain some character.
I have another batch going now, a half-cider/half-fruit juice blend that should have an interesting taste. I'll keep you posted.