Bottling cider early for sweetness

[kdroyer92]

I want a very sweet cider so my thought is to bottle very early in the fermentation. Here are my numbers and plan. Any thoughts would be appreciated..
used store bought apple cider, added 4 pounds of brown sugar and some cinnamon sticks.
initial SG 1.08, used a Red Star green label yeast.

Currently on day 4 of fermentation and the SG is 1.035, which yields about 6% abv

My plan is i want to add some bentonite now and wait a few days to clear up the cider, assuming in a few days the sg will be lower in the 1.025 range.

Bottle the cider (I know its still fermenting) and wait till carbonation is good in the bottles and then pasteurize to stop fermentation.

one of my questions is with a fairly active fermentation, how quickly will the proper carbonation happen? Will it be hours? or days? it is currently very active, you can hear the fermentation.

I plan on using a plastic bottle to judge the hardness of the bottle, but my concern is the carbonation will happen very quickly assuming the fermentation is very active still.

Any comments would be appreciated. I don't want to let the fermentation go all the way because it strips the apple flavor and the sweetness from the cider. I do like them sweet.

 

[TwistedGray]

My thoughts - Don't

Try a non fermentable sugar (Xylitol) at bottling, a cider yeast (SafCider), and add apple extra to a few bottles at different rates but keep the majority free of extract to compare.

Do that ^

But meanwhile, do the above steps but with your yeast.

 

[RPh_Guy]

Will it be hours? or days?

Between 4-12 hours.

I don't see any problem with your plan

 

[Maylar]

Be aware that you'll probably get quite a bit of sediment in your bottles.

 

[doublejef]

Same amount as for a classic case of bottle refermentation imo. I don't see a reason why it will have more but you have to clear it by cold down the all batch before bottle it.
Wear glasses and good gloves when pasteurize.