So I am a beer brewer dipping my toe into cider making. The whole fact that cider ferments down to nothing is throwing me for a loop. I have two 6-gal carboys of fermenting cider and I still don't know what I am doing with it. I am shooting for sweet or semi-sweet ciders. My original plan was to keg half and bottle the other. I can always backsweeten the keg but the bottling is where I have my questions. My current plan is to cold crash when the cider drops to a gravity around 1.02 and hope the yeast drops out and fermentation stops. My question though is that will I get all the yeast or will there invariably be some yeast still in there which may lead to bottle bombs. I was considering ordering a beer gun to go ahead and let it ferment out, backsweeten, keg, force carb, and bottle. However, I do not know what I would do with 2 cases of cold cider. I would have to get around 1 1/2 cases warm to age until I am ready to drink. I do have some potassium sorbate but I'm not sure that's what I want to do. I'm very lost in this...
