I've been making cider, and I was wondering how to get the cider carbonated without finishing fermenting.
I started out with 5 gallons of UV pasteurized cider(OG 1.041), 1 pound of corn sugar, added wine yeast, yeast nutrient and pectic enzyme. Started bubbling after a day, and after 4 days, I took a specific gravity reading, it was .94, and it tasted more like wine than cider.
I decided that we needed more juice, so I cold crashed it and after two days, added another gallon of juice (OG 1.050) and reracked, and put it back in the fridge. It is around 40 degrees right now, and appears that there is a little bit of yeast activity (positive pressure in the air lock).
My question is how and when to bottle this. I'd like it to remain off-dry, but I don't know how to let it carbonate. I'm afraid if I bottle it now it will explode, alternatively. Or I'm afraid if I wait too long all the yeast will come out of solution and it will remain sweet but not carbonated.
How do people usually handle this situation?