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I feel i should point out that yeast do not "eat" sugar, period. When the innoculated cider is placed in a sealed carboy, the yeast first uses whatever O2 available in the carboy to carry out metabolism. (I.e. - aerobic pathway.) At the point which all available O2 is used, the Yeast resorts to...

Chuck, as an experienced "Cidermaster",( I brew hard cider exclusively) i could tell you to purchase a quality Hydrometer and pay close attention to gravity, however, a good general rule i use is; Never use more than one (1) metric cup of fermentable sugar per gallon of cider ( or whatever...

Be sure to "Bottle" Pasteurize your Applewine, otherwise adding "Non hard cider" will prolong fermentation and increase ABV%. (Depending on the Alcohol tolerance of the yeast you're using.)

Refrigerating your Hard Cider (i.e. -approx. 40 degrees F.) wont kill your yeast, but in my experience will attenuate the yeast's anaerobic pathway sufficiently enough to limit or temporarily interrupt CO2 production.

Tim, as a Microbrewer who is relatively experienced with hard cider I can tell you; If you plan to innoculate your unfermented cider with a Commercial yeast, then you should use Campden tablets ( They eliminate any existing flora, i.e yeast.) Otherwise, if you have the funds and availability to...