Apple Cider Base 6g
1 packet of Red Star Champaine yeast
SG 1.073 with a final ABV of around 8.5% - 9.0%
Fermenting in a FastFerment 7.9 Gallon
I want to end up with an off dry cider that does not have to be refridgerated after bottling. When I get to 1.01 SG I can remove any lees w/o racking it. At that point,can I let it carbonate in the ferment containter, then kill off the yeast prior to bottling? My goal is to have better control on the cider's outcome. I know it can be carbonated in a keg but I want to bottle it after it carbonates. Could'nt find the answer by googling question on the internet.