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Thanks. I thought I had heard 5% before. Just didn't want to bottle it too soon only to find out it spoiled

Is there a minimum alcohol content that needs to be reached to "preserve" your cider? For instance to keep it out in the canning cupboard rather than in the fridge? Or can you just bottle it when it tastes good if cold crashed or pasteurized?

I don't have refrigerator space for 8 gallons of bottles either. I think the pasteurization is the route I need to take, so in that scenario do I still need to cold crash? If I don't will the bottles carb to quickly or what is the downside to not cold crashing? BTW, this is all incredibly...

So maybe 1.015 would be better goal. Can you help me understand cold crashing? I don't have room in my fridge for that carboy, is it necessary or can I just bottle?

So we just juiced up some apples and this is my second attempt. I was talked into gobs of sugar and ferment till dry last Winter, I am still not drinking those bottles though they are mellowing. So this batch I have a beginning reading, looks to me like 8.25% potential? My desire is a sweet...

So I am finding a confusing amount of information on bottling, back sweetening and carbing. I think I would like to back sweeten most of this batch and carb a few bottles. I have a gallon of canned must left and wondered if I could back sweeten with this? I would be ok with the stove top...

Haha, thanks for the help reading jk, glad I posted the picture. Dicky, thanks so much for your input, I have a pretty good bit of lees in my bottles now so I better rack this afternoon again. Just to clarify, I need to drop a campden tablet 24 hours before I bottle and back sweeten? I will...

Thanks. Any thoughts on wether or not I should have used the potassium metabisulphite?

So I think I have a bit of a mess going. I decided to make 2 gallons from juice we pressed and canned last fall and ended up getting input from too many sources. I'm after an apple cider that tastes like apple cider. I don't really care about alcohol content other than enough to preserve itself...