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once again thanks. I will have to experiment.

Yoopers-thank you for the quick response. have you ever tried this method with a lemon wine?

is there a way to make sweet wines without sulphites or artificial sweeteners?

I am not adding sugar to carb. I am thinking of adding stevia to sweeten though. I mainly dont want to have bottles explode in the fridge. just being over cautious I guess

I just finished my first hard cider. Hydrometer reads .990 so is there any chance of it starting back up after bottling?

Thanks cyberlord, now I just have to settle on a hard lemonade recipe!

I started it today. SG was 1.059 so if my info is right I should be at around 7% alcohol when it finishes. I shook up the cider to aerate it. Its been a little over an hour and when I went to look it bubbled. Wish me luck! I am also curious if I can use the yeast cake when this is done to try...

should I just pitch 1 gram of yeast into the gallon jug of pasteurized cider and sit the stopper on top with the airlock? I have red star premeir cuvee yeast on hand.