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I've done the basic recipe several times with various ok to great results. I think the tea will give it a more tannin body which I like. I am just wondering about the secondary. And you say it might go below 1.000? How do I know when it's done? In the past I have left the cider too long and it...

Just an idea. I don't think I'll try it. I plan to let it dry and back sweeten it into bottles. I don't care if it's sweet, I just want some fizz.

So do you not intend to pasteurize the bottles then?

I have 5 gal glass carboy bubbling with Murray's Pasteurized Virgina Apple Cider pitched with White Labs 775 "English Cider Yeast." It has been going strong for 8 days. I have since added some raisins and am about to throw in a cup of strong black tea. I am not sure what my plan is for it...

Well, I mean the cider I have now is both sweet and carbonated in the primary. If I dose it with rum and CAREFULLY bottle it, it should retain that carbonation..... is my idea.

shouldn't the vodka kill anything that was on the fly?

Has anyone heard of stopping a fermentation with rum or other liquor? This is an idea... and probably a bad one. Might taste awful >;( But the idea being that the rise in alcohol level will kill off the yeast but still might preserve the carbonation level desired. Is this true? Has anyone...