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I usually use a half gallon of tart cherry juice in my cherry cider. One quart (plus one quart black cherry) in secondary, and one quart (and another of black cherry) in the bottling bucket. I also like mine a tad sweeter, so I also add some apple-cherry frozen concentrate to the bottling bucket...

Too much headspace and no more fermentation to create a C02 blanket is oxidation waiting to happen. You should rack them all at the same time to prevent having too much headspace.

Sorbate only stops reproduction, if you pitch enough yeast it will still ferment.

Have you tried putting it in a slightly warmer place to see if it will start back up?

I would ferment 5gal of store bought juice dry, then backsweeten with a couple quarts of blueberry juice (Wymans or knudsen "Just Blueberry" will do from your local natural food store) and with either blueberry-pom or apple frozen concentrate from old orchard(I usually use 1-3 and 1 extra after...

www.homebrewtalk.com/f163/yeast-washing-illustrated-41768

If sorbate is indeed the issue, then you can really only keep pitching (I would advise making a few 1l starters) and see if it will chug along. I also think I have read somewhere that aeration can help get rid of it, though I wouldn't take my word on it.

Nottingham will still go bone dry unless you have some complex sugars in the mix. Apple juice is composed completely of simple sugars, and any yeast will devour them all.

Are you sure they didn't use any preservatives? Some cider mills will still use sorbate.

Beer yeast will still eat all simple sugars. In my graffs I upped the caramel malt to 1 lb and my FG with wheat yeast has been 1.010 to .012 . Unless you are using a normal amount of priming sugar (4 oz give or take. I use 1 can of concentrate usually) you should pasteurize.

Cup of sugar in 5 gallons shouldn't cause bottle bombs, the whole reason you would want to pasteurize is because you added much more without stabilizing. Otherwise you don't even need to store it in the fridge.

Depends on the yeast and temperature of the fridge. During thaw cycles fermentation could continue on a small scale, and over time it could get ugly.

Exactly why I would recommend using them for back sweetening instead. Otherwise if you aren't using fresh press or blended ciders after it ferments it will end up being mostly the same.

If you aren't siphoning then how are you bottling without transferring or introducing oxygen? Spigot on your fermented?

My only concern would be what are the 'natural flavors ' listed on the label. Have you tasted the two yet? Can you tell the difference?

I haven't tried my swingtops yet, but I haven't broke a bottle by using a lower temp (180 instead of 190). I also put a dish towel on the bottom of my pot to keep the glass bottles from touching it.

A graff with biscuit or other doughy flavored malt might give you the flavor profile you're looking for.

Is it stabilized or do you plan on pasteurizing ? When adding the extra sugar you will have to do one or the other or risk having bottle bombs. It's really just as simple as making a syrup with honey with boiling water (or warmed up cider) and adding it to taste into the bottling bucket (just...

I usually make a very strong tea and strain it through a coffee filter. That way I can add a little bit at a time when bottling to get the taste just right.

Try to calculate the sugar with the nutrition facts on the back, I usually put a whole quart in.