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I posted last week about my cider not bubbling after about three days even though I had put in good Lalvin 1118. After six full days, it started to bubble and is quite bubbly right now. I'm glad for that, but still a little puzzled as to why it took so long to start. Always had it start well...

Got my 5 gallons of cider (brix of 1.050) from the orchard on Friday last week, added campden and let sit for 48+ hours. Pitched champagne yeast on Monday morning. I started the yeast in warm water and it appeared to be active. Now, 48 hours later, not a bubble. The temp in my place is about 65...

I have a question that I have never quite been able to wrap my mind around. How can I stop fermentation to retain a little bit of residual sweetness, but still have a sparkling cider. Do I add Campden to stop the fermentation and then when I am ready to bottle, add a little bit of new yeast?

I have a conceptual problem: what if I want to stop fermentation at a certain point- I understand that I can do this by adding a campden tablet. However, what if I also want a sparkling cider? Haven't I just killed the little guys that are supposed to make the bubbles after bottling? Do you just...