I am looking to make a cider that is a little sweet and carbonated and from what I have been reading it appears that most people ferment to completely dry, backsweeten, then bottle pasteurize.
1. Does this have any advantages or disadvantages over bottling right when the sweetness level is to your liking and then bottle pasteurize? Is one easier than the other really?
2. To confirm the necessary steps if I were to go the route of stopping the fermenting early, does this sound correct?
- When the cider gets to the point I prefer (such as say 1.014), throw it in fridge to drop out the yeast.
- Next day prime with 3/4 cup corn sugar
- Put it in bottles, and keep trying them periodically the next day till the carb level is good
- Go ahead and bottle pasteurize