After mine has fermented out and clarified (I use raw cider and a varying
amount of honey), I re rack and pitch 1 campden tab per gallon. I keg it age
mine until the following autumn (typically crack it open the same day I
prepare the next years batch). I sweeten mine with the same cider that I
used in the primary ferment - freezing 1/2 gallon is more than enough for a
5 gal batch. Sometimes I also add some ascorbic acid for tartness if I feel
it needs it.

I use a mead yeast so it ferments out to around 10% before I reblend the
following autumn.

stk


"Pete" > wrote in message
...
> This fall I pressed my own apples.
> I ended up with 10 gallons of cider aging in some stainless tanks.
>
> I took a taste the other day, it is dry and has a good apple aroma,
> with some tannin in the mouth.
>
> It seems to be what I want, but it fermented dry.
>
> What are my options to sweeten and carbonate the cider in bottles.
>
> I was thinking some with no sweetening and high carbonation (like
> champagne)
> And some that were sweet and slight carbonation like English cider.
>
> Can I use something like Splenda to sweeten, and corn sugar or LME for
> carbonation?
>
> Any suggestions.
>