More Cyder!

I found a small, local apple producer who was pressing apples and selling the raw juice so I picked up 5 gallons for $50. I set aside 2 gallons for Q and started 3 batches of hard cyder using 3 different yeasts.
The yeasts I selected are:

• Safale US-105 dry ale yeast
• Vinters harvest MA33 premium wine yeast - acid reducing strain
• Lalvin EC1118

So far the MA33 has mostly stopped bubbling, but the other two are still bubbling. The cooler weather means the yeast ferment slower.

I also deviated from my standard brew process to use potasium metabisulfate and pectic enzyme. I wanted to make sure all wild yeasts are killed off (the potasium) and wanted to try to make the cyder a little clearer (pectin enzyme). 

I am really curious how these turn out... I want to use sucrose to sweeten them before I bottle them. And I am going to not try to re-carbonate them.

I had a bottle of my cyder I started 2011-08. It was better than the McMenimans hard cyder I had yesterday, the McMenimans was more harsh and bitter.