Originally Posted by Albionwood
How did you get your cider to stop fermenting at 1.014? Did you add some unfermentable sugars?
It wasn't completely done that's just where I decided to stop it. I took two gravity readings and they were very close three days apart so I called it good enough. I knew I was doing some serious backsweetening and flavoring anyway. I'm happy how this batch turned out. Got many compliments.