I've got a batch of cider that has just finished primary fermentation. My last batch come out with a lot of sediment and yeasty flavors which I'm trying to avoid with this batch.
Like the OP in the related question, I don't currently have any secondary / racking equipment and I'm trying to avoid purchasing too much more equipment right now.
The accepted answer to the question recommends against bottling from the tap on the side of the fermenter because
My trub is always up to the level of the port inside.
and I'm wondering if this is any different for cider because the sediment that has settled so far is not up to the level of the port.
I've been sold some Colloidal Silicon Dioxide as a fining agent and I'd like to know if this alone will allow me to bottle directly from the tap.
I'm also wondering if it would be a good idea to leave the cider in the fermenter for a while after adding the Silicon Dioxide. My fermenter is only half full with the current batch and I've read that disturbing the Carbon Dioxide layer when there's a lot of headspace can be a problem.