So I took a sample last night before I added the spices, and it was at 1.004. Very very dry. It still tastes very young, with some off flavors like a little green apple, and some yeastiness. I know I made a beer with windsor before and it didn't flocculate out too well, so this is too be expected. I think this one is going to take a lot of patience to get good. I think I am going to give it another few weeks, then bottle and carbonate and make a dry sparking cider.

Hey Cold,

From your description, it sounds like you are right on track. Make sure you do not taste sulfur at bottling and expect the carbonation to take a long time to develop. I would suggest bottling in another month and then stash the bottles in the low 60's until next spring before sampling and I think you will have a great cider!

jacbop,
Chicago, IL

Sweeeeeeet. I didn't detect any sulphur at all and it wasn't too bad already, so I think that it will be quite good. I will bottle in a month or a little more, depending on my lazyness and when I need the carboy for the mead's secondary.
Thanks J!