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so i have been pondering this for a while, i have been reading forums saying that if you want carbonated wine, cider, you cant kill your yeast. you must wait for the fermentation to stop. others read that if you wait too long then the yeast will run out of sugar to eat and begin breaking down...

yes this helps, thank you.:mug:

i am ready to add potassium sulfate and potassium metabisulfite in my four gallons of cider. after i will add my super-kleer kc but im not sure when to add this, can anyone help me?