So, when you serve it up, do you add some truvia? I saw you mention that in another cider thread. I like some sweetness, I don't need tons but I like some. I am very curious about this crabapple cider you're making from the random tree.
Also, if you ferment dry you don't have to pasteurize if you bottle because there's nothing left to ferment, right?
Right...no need to pasteurize if the sugar is all gone except for the calculated primer. I like it dry sometimes, but have done the Truvia thing to try it and it was good, too. The only downside is the loss of the apple flavor. It becomes more like a sparkling white wine...which is okay, unless you want that sweeter apple cider flavor.
My last batch was a crabapple-Fuji juice blend That I fermented out, racked a few times for clarity (and may have lost too much yeast in the process)and then back sweetened with Murray's Apple Cider (free 64 oz carboy. made in Roanoke, Virginia from whole apples, pasteurized and has no additives or sweeteners). I was watching it for carbonation and planned to pasteurize it, but the carb was reaaaaally slow to build. I never felt like it was in danger of blowing. After a couple of months, it still has a light carb, but the flavor is the best of all of my attempts! I'm sure there's a way to calculate how much cider to add, but I winged it. I'll have to try it again and work that out. (I read about using frozen juice concentrate, but the label said it comes from China and Venezuela!)
And to stay on topic: I was on coffee and Advil this morning. Currently on caffeine free Coke. Need to go get some stuff in the fridge for later!