I was reading Proulx Sweet and Hard Cider, he suggested priming cider to a reading of 1.01 for champagne style cider. I have two 5 gallon batches of cider brewed with champagne yeast which have slowed considerably (they both started at 1.1) and are just hanging out at 1.01. I was wondering if I needed to let these guys ferment all the way down or I could just bottle them in champagne bottles now and what was remaining to be fermented would act as my priming sugar? Also, does bringing the cider up to 1.01 seem like the right amount to get good carbonation (not to light not to crazy?)
Thanks for the suggestions in advance.