Originally Posted by DrunkleJon
I would be wary of using the standard fermentation instead of priming. With ciders I believe it would be easier as they should finish at the same level, but there is no guarantee of that since fruit juice doesnt always have the same amount of sugars. If I were to use the readings I would use a calculator and find out exactly how much fermentables you need to get the desired carbonation then bottle when at that much above the FG.
Still seems a little risky to me. I would rather chuck in a little Dextrose once I am sure fermentation is complete.
I'm not planning on ever having the yeast finish the fermentation. I'll pasteurize the bottles to kill the yeast before they are finished fermenting. I'll open the bottles periodically to check the carbonation. Once the carbonation is where I want it than I will pasteurize to stop additional fermentation. I'm just looking for a rough idea of when I should start checking for carbonation.