My roommates and I have a batch of cider in carboy, hopefully fermenting. We added champage yeast, as suggested to us by the only book we could find on cider making.
Our original specific gravity was just about 1.060. My roommates are quite experienced homebrewers. They said that they normally bottle their beer when the specific gravity is about 1.01. They add a little bit of sugar to the batch and then it carbonates in the bottles.
Here's where I would appreciate advice: I have read on this site that cider will ferment more than beer will, and so it may not be safe to put it in the bottles at a specific gravity of 1.01.
-When is it safe to bottle our cider?
-If we cannot carbonate it in bottles, do we have another option? (We definitely prefer that it be carbonated!)
-Will we need to add sugar at any stage?