Originally Posted by chwayock
Back sweeten with how much concentrate?
you have to do it by taste. everyone has a different level of sweet tooth-ness, and each cider is different due to acid and tannin level affecting perception of sweetness. just add it slowly, mix well, taste, add some more.
personally i find 6 weeks is fine for a semi-sweet cider. i make all my ciders from fresh pressed/juiced juice and mostly make dry and bottle conditioned ciders, and these need many months; i really despise young tasting cider, but i find semi-sweet cider is palatable much faster as long as i cold crash out the yeast. i'm sure it's different for everyone's system and individual tastes.
but if you are going to bottle some you will need to pasteurize it unless you have done something to inactivate the yeast, or else you're heading for bottle bombs. pasteurizing after filling from the keg is really easy and not at all dangerous, unlike pasteurizing during bottle conditioning, which can put your eye out pretty easily.