So, I decided to try my hand at making a cider, because it seems like the harvest season is rapidly approaching.
Here's the recipe:
5g 100% apple juice
3.2# Brown Sugar
OG was 1.07
Everything has gone well.
I checked the gravity the other night and it was sitting at 1.02. I know it could go further as is in evidence by the still bubbling airlock.
Now, I want my wife to enjoy this with me so I was thinking about bottling sooner rather than later and not letting it go on to 1.0 or lower.
Problem is, that at this point I have know idea how much dextrose I would add to prime. I'm afraid that the residual sugar that the yeast is still working on plus any amount of dextrose that I would guess at would lead me to a batch of bottle bombs.
Is there a formula that I can get that will help me figure this out?