HauserHooch
Member
So I have a few gallons of Apple cider fermenting and this is my first time making cider. I am wanting to make a somewhat sweet sparkling cider but I dont want to use artificial sweetener. So I am planning to back sweeten when bottling and Waiting for carbonation to build up and then stove top paturize before all of the sugar is gone. So I was wondering if I could get some insight as to how much sugar I should add? What kind of sugar? And most importantly how long should I wait before I pasturize? So that it is sweet but not a still cider. Thanks for any help.