I fermented a batch of cider this year that I think tastes better than any other I have made in the past. Even better, I pressed the cider at a friend's place who has a small orchard and got the juice for free. It included a bunch of different apples, and even some crab apples.
Anyway, it has been fermenting (slowly) since 10/3 and I took a SG reading tonight that said it was at 1.008 (it still has a perceptible sweetness to it). Here is my question...would be safe to go ahead and bottle it in beer bottles without any priming sugar? I don't care if it carbonates or not (it is quite tasty still). If it does, that would be fine too. My question is: At 1.008, even if it fermented out completely, would I get bottle bombs? Is there a way to calculate that?
Thanks a lot!