So looking forward to summer. I have done a decent bit of cider but I am usually into mead making. Well I want to make a bit of cider for the summer months. I have developed a pretty solid and simple cider recipe that I was planning on doing for a base. Is there an easy way to calculate the amount of sugar needed to carb without the need for pasteurizing? I liked to use s-04 for cider if that helps. I know it’s vague but if anyone has suggestions please let me know thank you