I just put together my first batch of cider - I used apple cider (no preservatives), brown sugar and Red Star champagne yeast. I've got it in a small .5 gallon glass jug.
The initial gravity was 1.060, which should put me right around 8% abv? I'm worried about it being too dry, so I thought about stopping fermentation at around 1.014, which would be about 6% abv if I'm correct.
How can I stop fermentation with this yeast? Will cold crashing work? Or should I just let it finish fermenting and back sweeten. I'd like some of your input