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I'll assume you mean 1.055 ish Cider usually drops to a bit below 1.000 You can let it sit for months after that, so just let it go and don't worry.

I just bought this Spruce Beer from Garrison Brewing in Halifax. What awful crap. I'm all for resurrecting lost techniques but this stuff was, I expect, what poison tastes like. I poured it out after one sip; no resurrecting this swill. Also Soporo is trashy junk.... Red stripe (Ugh) is better...

It's a bit easier to control when you let it finish first. Also, it's not in the middle of active (speedy) fermentation when you back sweeten if you let it finish first. If it tastes fine to your taste now then your plan should be fine, but the carbing will likely happen pretty fast. You'll...

At that SG it's stabilized. As divi suggests if you back sweeten you should probably pasteurize after bottle carbing (if you want it gassed). The K-meta and sorb won't completely block fermentation so you're running the risk of bombs. Have you tried dry cider before? It's better than you think...

Well, generally the cider pressers will either UV or heat pasteurize. In many places it's law. Ask. If they do it then don't worry about it. If they don't, then you should probably pasteurize it, I can't remember temps/times off hand right now, easy to find. Someone else will have to recommend...

I usually add it after I buy the juice and leave it overnight at room temp. I pitch the yeast the next day.

I'd leave it. The more you fuss the more likely you'll have a problem. Take a gravity reading in a week. You'll probably see some change by then.

Just make sure they don't add preservatives. Go simple. You don't need to bother with sugar or anything. Cider ferments better with some yeast nutrient added. If you want a clear cider you need some pectic enzyme. Make sure to take gravity readings with a hydrometer of the original juice. The...

did you thaw the raspberries first? If they went in cold the shock could take awhile for the yeast to get past. 30 hours isn't a really long time. You might pop some nutrient in there. Duct tape might help, but there isn't THAT much gas produced, so a small leak would be all you'd need to...

Don't buckle EdgeBrew. Although lazy and simplistic, metric is efficient. That frees your brain up so you can drink a few more brews... What if you just squeezed the wet pulp through cheesecloth dinnerstick? Would you avoid the seed/cloudy bit?

Generally I thought that was in reference to cold-crashing. "Getting it to stop" will all depend on how much sugar and/or nutrient is left and whether you can get all the yeast out of there and at what temperature you store it. All you need is one little yeast cell to grow into a culture under...

What do you use as a mother culture for the vinegar? Or just go au natural?

The yeast is probably just picking back up but you should also probably add some nutrient. Often when these things stall a nice shot of nutrient will give it a kick-up.

I did something like this with a TON of grated ginger. It was a bit gingery but mainly was like fire water. You'll want something really strongly flavoured to make all that harsh alcohol palatable. I was surprised at how much you needed to add to get over the taste of fire water. I also found my...

Semi-related question. What do you guys juice the apples with? What is an approximate volume yield per mass (I can handle L/kg dinnerstick) of apple? (I know it depends on the variety)

I just meant it's more complicated than the original post suggested. If you use less, or even that amount of dextrose, you'll likely end up with dry carbonated cider. If you use more to end up with sweet cider there is a RISK of bombs/gushers. There's no way around this risk. Yeast will slow...

It gets a bit complicated. Priming the bottles as you suggest works just fine if you calculate precisely the correct amount of sugar. Otherwise you run the risk of over carbing and bombs. You might consider unfermentables or even pasteurizing. There's a great sticky on the latter. You may also...

Thaw it out, it will be easier to work with and won't stress the yeast. You don't HAVE to hydrate it, but It won't hurt. It will help it start faster. Boil some water and let 1/2cup-1 cup cool until it feels like your body temperature and sprinkle the yeast on top and let hydrate for 10 minutes...

There is a sticky at the top That explains the procedure. You can do it in bottles. You will need a thermometer.

If you "say it's done" and dont' actually know then you're running the risk of your bottles blowing up. If I were you I'd pasteurize to be safe. They could carb up within a week or less, so you're best to just pasteurize them.