Disgorging

I posted this in the cider section, but since this is a wine making method and will most likely get more views here, I went ahead and posted twice.


I am going to make some apple cider. I want to purge the bottle similar to champagne after secondary (disgorging)to remove the lees,dregs or yeast in the neck of the bottle. As far as I have read, the loss from the yeast purge is toped off with anything from cognac to more cider and/or sugar, then capped. However, if more sugar in any form is added, more yeast will grow. I have heard of both pasteurization and adding metabisulfite or a similar compound to kill off any residual yeast and keep the cider clear. Any thoughts or places to go for advice?

Read my reply in the cider section

Kilroy

I've always just sacraficed the first bottle I disgorge to topping off the others when their done.

What ever you use, don't add anything with additional sugar.