Three gallons of hard cider in secondary fermentation. I racked them over last night. After siphoning the cider from the fermentation bucket, I tasted a bit that was hovering above the lees and it tastes much better than my first batch did at this point. I think maybe the darkness of the brewing bucket with some brown sugar and yeast nutrient added, may have really helped in this. Also, I used two gallons of inexpensive cider (Musselman's 100% Juice Apple Cider) with a gallon of expensive apple juice (Sunshine Acres Organic Apple Juice). The first time, it was just the expensive stuff. Guess I'll just roll with the cheap stuff from now on.