I would like to use residual sugar in the still fermenting cider as the priming sugar for bottling. Does anyone know what specific gravity I should bottle the cider at for a finished cider that is dry to just-barely sweet? Obviously I want to avoid bottle bombs, but I want to use the sugar in the cider to get slight carbonation.
If I'm using kegs, I'm not worried about bottle bombs. If I'm going for a semi-sweet cider that is keg conditioned, at what specific gravity should I transfer the cider into the keg to get good carbonation from the residual sugars?