Cider Help

[joea132]

Hey guys I'm new to the forum. I have made beer years ago and make a large amount of wine now. I want to break into cider though and was looking for some help.

I am looking to make a sweet carbonated cider from fresh cider I bought (without preservatives.) I know I have to get my gravity to my ABV and ferment down but my question is should I sweeten more and try to stop fermentation or should I backsweeten and pasturize after it bottle carbs. The latter seems a bit more dangerous to me.

Thanks in advance for the info

 

[adio5]

use a sugar alcohol to backsweeten the cider. Its a non fermentable sugar. I use xylitol. Its actually pretty natural despite the horrible chemical sounding name. i found it at whole foods.