okay, I never use a hydrometer. I use fresh pressed, sometimes Mussleman's, sometimes concentrate.
I use champagne yeast.
I ferment until the action stops, then I always back sweeten with concentrate (4 cans per 5 gallons), plus splenda.
I rack to carboy after action stops, then let it sit for 10 days in carboy.
I rack from carboy to pail with spout for bottling.
I bottle carb until a Coke bottle feels as firm as a Coke, then bottle pasterize at 170 degrees until the water hits 140, or 20 mins have passed.
I have never gotten bottle bombs (well, I got exactly 1), my cider always taste like sweet apples, and even with my very high tolerance, 1 or 2 always make my head swim.
100% of my advice I got from you guys here, never from any other forum.
Am I just lucky, or is it dumb luck?