So I saw a post here a couple of weeks ago about just pitching apple juice onto beer trub and got curious enough to buy 24lt of apple juice (from concentrate) last time I did a supermarket run. Unbelievably, it's 55p a litre in Aldi round here. I had a beer going into casks/kegs on Tuesday so I just put the trub into clean fermenting bins with a few grams of sugar (sugar for honestly no good reason!), thought about putting some yeast nutrient in and decided against because I'd inadvertantly picked up wine yeast nutirent, set the temp to 19° and left it to see what happened. OG was 1050 and today, Thursday, it's down to 1009. I have a sample and it's very bitter at the moment but I don't know how cider is supposed to taste at this stage so am not unduly concerned about that. I do have a couple of questions so if anyone could help I would appreciate it. Will it need a diacetyl break and cold crash as I would usually give my beer? I'm thinking of kegging half and bottling the rest. I would typically give my beers 4 weeks before expecting the best of them. What's the reality with cider? I thought about putting ginger and lemon grass in at the start but was unsure of the whole preocess anyway so didn't. Anyone have any thoughts on must have additions for cider and when they are best added?