I am interested in making a cider but I am a little concerned about a few things. ...
Cider is usually a little on the sweet side. That being said, if I am going to bottle carb the cider, how do I get the yeast to stop fermenting all the sugar so that there is sweetness left and still carb the cider in the bottle withoug continuing to eat the rest of the sugar the cider thus generating a bottle bomb?
To state it clearer. For cider to be sweet the yeast cannot consume all the sugar or else it will be very strong and rather dry. But the only way I know for the yeast to stop eating the sugar is to chill and pressurize them in a keg which will also take care of the carbination. But If I'm bottle carbing how do I ensure that the yeast carbinate the cider and still leave some sweetness behind?