Tipharet

Recipes 

I made 5 gallons of cider, used ale yeast, yeast nutrients and its fermenting furiously. Actually, so much so I had a krausen explosion this morning, I since have placed a blow out.

I have been reading that sometimes cider can ferment dry, so once I get it to an ABV and/or taste I prefer how can I stop fermentation if I dont have the ability to cold crash?

After stopping fermentation is there anyway from me to back sweeten before bottling and whats the process for this?

If I cant stop fermentation then I am guessing I would not want to back sweeten and before priming to bottle?

If I am going to prime would I still pasteurize the bottles?

Thanks.