We've got an apple tree that produces more fruit than we know what to do with, so being cider lovers, we decided to get into brewing. Our first batch of cider was very dry so we've been adding sugar after opening which is a pain. We want a slightly sweet cider that is still alcoholic and are looking for ways to either interrupt the ferment early without ruining the sparkle or sweeten the mix prior to bottling that won't cause an explosion.
I'm alergic/paranoid about sulphites and my wife is lactose intolerant. I've read pasteurizing negatively affects flavour. Sulphites and pasturising may also prevent priming...
My cider book makes a vague reference to racking off twice as a way to eliminate yeast and interrupt/slow the fermentation process to produce a sweet cider. Can anyone explain this? Or can anyone offer a better suggestion?