I tasted my cider today and if I could bottle it now I would. The only problem is that the gravity is at 1.012. My concern is that I could create bottle bombs if I bottled it now. Is it possible to bottle it as is (without additional priming sugars), assuming that most of the sugars are fermentable? The last cider I did was too dry at 1.0015. I am trying to avoid the same mistake twice. Thanks!
Is this cider made similarly as the cider you made previously, or have you changed things with the recipe and how it is made?
I wolud be very afraid that the yeast would continue working on the remianing sugars and try to bring it down to 1.0015 in the bottle.
I have not made any ciders but with beer you always want the yeast to finish of more or less all the sugar it can eat. Short of killing off the yeast and then carbonating with CO2 afterwards that is the best way of controlling carbon content.
Killing off the yeast can have other bad consequences for taste though as the yeast might not be done eating up byproducts and cleaning up the taste.
In beer you "control" sweetens with mashing temperature (producing more or less fermentable sugars) and the yeast strain used. In addition hop can have an influence over the perceived sweetens of the final brew.
Remembered one more way to control sweetens. Adding sugar the yeast can't eat. What sugar that is may depend on yeast strain. Dextrin or lactose might work.but do so long before putting it in a bottle, and make certain you do not get an infection in the bottles. Carbonation from bacteria can also produce botlebombs.