Batch #8: Secondary and bottling

The cider fermented to rapidly for a few days at which point I added the raisons mentioned in the recipe. The cider continued to ferment for a few weeks to complete dryness. I racked the cider off to a secondary carboy and topped off with fresh Knudsen's apple juice. After adding the apple juice, the SG measured ~1.010. I let ferment for another week to let some of the sediment settle and some of the sugars ferment off. By the time I got back to the cider, it had fermented dry again. I racked off to another carboy, back sweetened with ~6oz Knudsen's apple juice and bottled (bottling date: 3/17).