I'm on my 4th 1 gallon batch of Apelfwein. I have been very impressed with it so far. I've been using a champagne yeast and my Apelfwein has been finishing some where in the neighborhood of Jet fuel in strength. I just started the 4th gallon at an OG of 1.088 & aprox 12% PA and 22.5% sugar. I am going to try to catch it at around 1.025 which should give me a cider of aprox 9% Alcohol and a sugar of around 6.5%.
My question is will potassium sorbate/camden tablets be sufficient to stop the fermentation completely? I'm hoping to end up with a sweeter cider, will the fermentation start back up with this much sugar still in the cider? I don't want a bottle bomb.
This is the last of my champagne yeast, i'm going to try Nottingham or maybe Safale S-04, and suggestions for a yeast that has lower Alcohol tolerance and will finish sweet?