Hi there, so as the title states, I like a good carbed beverage. I'm making a gallon batch of cider with an OG of 1.065 and I'm using Red Star Pasteur Champagne yeast. Can anybody tell me the best way to go about getting a somewhat furious carbonation? (much like a champagne) without using a keg or force carbing? I'd assume that champagne bottles would be best.
I'm not worried about clearing, I would like to keep some apple notes as well if at all possible. Maybe not letting it ferment out all the way? Not too worried about backsweetening either, just want lots of carbonation! What would be a good (and 'relatively' safe) FG to bottle at and should I add priming sugar if I'm not going to let it dry out?