Originally Posted by fitnesskelly
Oh gosh, now you have scared me! How would I know when the fermentation process is over? I've seen conflicting info regarding if the airlock bubbles indicate the cider is still fermenting.
Use a hydrometer to tell when it is finished. You'll need it to have stable (unchanging) readings over many days. I think 30 days is what most people go by. Once it stablizes you can use campden and potasium sorbate if you want to backsweeten.
If you want to stop it early, you can do a stovetop pasturization. If stovetop pasturization is done correctly, it will kill off the yeast.
Or you can cold crash it, but this doesn't kill the yeast, it just puts them into hybernation. If you warm it up again, they'll wake up and get back to work. So it has to STAY cold until consumed.