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Do raisins and or maple syrup also have un-fermentable sugars? Do I need to pasteurize or do anything after I have bottled so the flavor stays sweet enough? If so, how do I do this? This is very helpful, thanks!

my juice source is local cider that was flash pasteurized, no preservatives.

I was instructed to move it to the anaerobic phase in the carboy so I still might do that. I am planning to let it go for a month or two in the carboy, at least that was what I was advised to do. I know there are so many ways to do this and I appreciate you advise. Do I need to wait until...

Just made my first batch of hard cider, well in the process. Camden tablets, then yeast, five gallons cider, 2lbs brown sugar in a 6.5 gallon bucket for about a week now and it is bubbling away on the airlock. Questions: I plan to transfer to a glass carboy soon. How long should I wait to do...

I just made five gallons of cider with five campden tablets and accidentally added the yeast before 24 hours. How do I fix this? Should I add more tablets or yeast in a day or two? Did I ruin my cider? Oh no!