Hey, I have just started brewing my own Hard cider roughly three weeks ago and have certainly learned some dissapointing lessons but have had success in a great tasting carbinated sweet cider of about 7% ABV...
My questions come from my batches inconsistency with everyone else... I hear of people fermenting for weeks on end however my fermenting usually kicks off vigorously in 24hrs and the airlock stops activity by around 4 days. How am I ending up with something drinkable, tasty, and plenty alchoholic in this time frame?
Also I don't want to ever let it ferment all the way as I like sweet sparkling cider, not dry still wine... but I would rather have it naturally I stead of back sweetening or priming every batch and risking bottle bombs or geysers.