I've never done a cider before. Need some advice from folks "in-the-know". My son wanted to make a batch of cider for a friend's wedding. I found and followed the "Edwort's Apfelwein" recipe and it has been in the primary carboy for about four and a half weeks now. I have not checked the gravity as of yet but it appears to have stopped fermenting. Here are the questions, his friend is getting married in three weeks. I would like to know if it were bottled now would it be ready (carbonated) by then? I would prefer not to keg. Would I use priming sugar just as i would for a bottling a beer? Any concerns of exploding bottles? This cider uses the Montrachet wine yeast, I'm just not familiar with what to expect.
Thanks, any insight/advice is much appreciated,
Thanks, any insight/advice is much appreciated,