Thanks for the advice on the tea and carbonation. The tea I already took care of, I have some time to check things out for adding sugar for carbonation.
My fastfermenter is about 3.5 feet from the ground, what you see is a little shelf.
I used 40 pounds of apples and got nearly 15 litres of juice. This includes what I pressed out of the pulp. I used 3 pounds of rhubarb and 200 g of brown sugar and that yielded 5 cups. Pretty please over all! It took time, but my youngest helped.
I have the bulb closed off at the bottom as I have the Campden tablets to work their magic. When making wine, I will open it few days after I add the yeast. Which I have not done yet for this cider batch.
*however, I flipped systems as I did not consider the temperature in this room for the coming season. So into a plastic bucket and into a cooler room.
Thanks for your replies, I appreciate your time!