Wayne,
I also have some cider that is fermenting..I brought it up to 1.085
with corn sugar, and used champagne yeast. My intention was to put
enough sugar in it to carbonate it and have enough left to have
residual sugar..It is not like beer so I dont mind the 15%+ alch...(and
I was planning to get it real cold to rebottle it to get rid of most of
the lees)...I would be curious as to your thoughts on this project...
Bud