As the title says, I'm curious as to what the best gravity post-back sweetening is for carving to prevent bottle bombs. I just ask because I'm doing a Dave's Carmel Apple Cider and the recipe is somewhat unclear on this.
Even for a 5gal batch, that just seems like waaaaaaaaaaaaaaaaaaaaaaaaaaaaay too much sugar for you to just let carb in the bottle and hope the yeast dies off. You're absolutely begging for bombs if you do that. To put it simply, carbing in bottles is going to rely on your intuition for when is "just right."So, my OG was 1.070. Will let it ferment dry, then add 5 12 oz cans of concentrate and 12 oz brown sugar caramel. Not sure how much this will affect the gravity, but I was kind of hoping that since I'm using safale-04, it's going to poop out after carbonating, because of the ABV being produced. Is there an exact point of alcohol that safale 04 will die at, or should I just watch this carefully?