I've just started making cider, and after 12 hours of reading I came up with a plan, but I need reassuring what should I do next:
It's nearly constantly 25°C in my flat (where I brew),
I used unfiltered apple juice from the store
bought yeast, yeast nutrient, pectic enzyme
After 6 days, only small bubbles are visible on the side of the 5 liter, airlocked demijohn. It's very cloudy.
I also started fermenting the left over apple juice (one liter) in a PET bottle.
Added some sugar to reach a bit higher alcohol percent.
Used hacked together airlock made from a balloon and a straw. It doesn't fully seal it sadly, so supposedly oxygen is slowly getting in
After 6 days, it reached the same state as previously mentioned.
I don't have a second jug, so I can't secondary ferment them.
My question is: what should I do know?
Can I continue the primary fermentation for like 3 weeks?
And after that I can bottle them, put some priming sugar and sweetener in the bottles,
And then wait 2 weeks before consumption.
Or should I wait only a few more days,
bottle them, add sugar, sweetener,
and then wait 2 + 3 weeks before consumption?
Which way will result more likely in a clearer, better cider?
I know that I can wait more, but I read that it's enough if I don't want to increase the quality further. (I'm a bit impatient with my first brew)
I've got a feeling, that I should bottle the "semi-airlocked" PET bottle soon, so I can minimize the contact with oxygen. Regarding the airlocked demijohn, I don't really know.
What should I do?