I have two ~7 gallon batches of local fresh pressed cider (2$ a gallon pressed right into my bucket, mmm mmm). One with 5lbs of dextrose and champagne yeast, the other with 4lbs of brown sugar and white wine yeast. They have been fermenting for about 1 week and all appears to be going well. I want to get a sparkling cloudy cider, so I was not going to use a secondary fermenter and bottle directly after the primary. My plan was to wait until the SG remained constant for 2-3 consecutive days then prime before bottling and capping. About how long can I expect to wait before bottling? I am under the impression it should take 10-14 days. Secondly, how much should I prime? I read somewhere that about an ounce of sugar per gallon should do, but I certainly dont want any bottle grenades. Does this sound like a feasible plan to reach the desired goal? if there are any other suggestions I would love to hear them. Thanks.