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i know this probably the 1000th such post, but after reading and re-reading so many threads on what to do to achieve a mildly sweet cider I am still at a loss. Bottle pasteurizing seems dangerous for the someone as inexperienced as myself and I am concern about the effect heat has on...

So after getting some great replies about leaving too much space in the carboy after racking I decided to add a gallon of the same cider I had used for the batch. This eliminated the space but whatever yeast made its way when I racked the cider has fermented the sugar from the added juice...

In reading through the forums I see that cold crashing can be used to both render the yeast inactive (....I think) and/or to clarify the cider. Would cold crashing be used in conjunction with adding sulfites and sorbate to sweeten and stabilize? I want to stop the fermentation once it drops...

I have been reading these forums for a month now and had to join. New to cider making and I have really learned quite a bit here with so many experts at one location. I already posted some questions and I am admittedly a noob so I apologize in advance if they are real basic. Look forward to...

Lots of great information...a lot to take in to be honest. Being new to cider making I sort of threw myself in to this with some reading though even after checking the forums I still need assistance if possible. I have made the following batches... 5 gal carboy of 5 gallons of UV...