I read the cider site - if I read that right, looks like something interesting to try.
Correct me if I'm wrong but seems to me they primary for 8weeks, then secondary for some time with fresh cider under pressure? I'm thinking that's a way to carb and backsweeten and maybe dial in desired ABV? A second fermentation would kick in but the pressure buildup would stop it from fully fermenting out leaving behind some residual sweetness.Or did I make that up in my own mind and they said no such thing?
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