johnny71 wrote:does racking slow down further fementation?
Yes, but maybe not. If you were making hard cider, using only yeast, racking will definitely slow
(but not stop) the fermentation. Lacto-fermenting, I don't know that this will have much effect. I suspect (but don't know for sure) the bacteria stay in suspension better than the yeasts.
Racking can be for clarity and for getting a 'cleaner' flavor. But if you're making a sort of quick, lacto-tonic cider, I don't think you should worry about racking. I feel the point of Sally Fallon's method is not to make ferments that are intended to sit on shelf, but rather be consumed early.
If you want to get into making hard cider, you might consider taking extra steps and performing more manipulations with the ferment.