Successfully made my first gallon of hard sparkling cider. Came out very dry with a hint of apple flavor. I liked it. Next fermented and bottled a honey-apple cider that I will also bottle condition. The ABV in almost 8% so it will pack a nice punch. Decided I'd dry hop some cider as I have been reading up on it and wanted to make something closer to a beer taste. One article made the point that instead of using champagne yeast like most hard cider recipes use, its a good idea to use beer yeast as it imparts a different flavor and of course the hops will as well. So I decided to experiment. I have 3 one gallon batches going with different combinations of yeast and hops as follows: (1) Premier Cuvee - Simcoe; (2) Safeale 05 - Columbus; and (3) Safeale 04 - Golding. I added the hops after the batch had been fermenting for four days. Simply dropped the hop pellets in. I've never dry hopped before. My concern is that the hops after a couple days has dispersed but is still floating around at the top of the fermenter. Is that how it is supposed to be? I plan on leaving in a total of two weeks from hopping before I bottle. Any other suggestions or recommendations would be appreciated. By the way, I buy one gallon glass jugs of apple cider from Whole Foods at a cost of $8.99. The OG is perfect around 1.045. And since I brew in small batches, I get a "new" carboy every time I make a batch!