[Red_Devil 232]

Do I bottle using a priming sugar like I do beer?

[JRandomFreeper]

I just bottle mine when it gets down to 1.015. I don't clarify it like I do beer. It will clarify in the bottle well enough for me.

/johnny

[LesbianThespianGymnasticMidget]

Depends on ur final gravity and if u want a dry cider.

Champagne (or most wine for a sweeter end product) yeast is more alcohol tolerant so will eat more sugar and give fizz if u add b4 bottling. Check ur fermenting yeast capabilities before u decide on this option. Don’t use much since live active yeast = the runs. The cider will be very dry if you take this route. You may add (maltose) milk sugars which the yeast don’t eat for a sweeter finish.

Option 2) Do a still cider. Apple wine.

Option 3) http://www.kegoutlet.com/soda-or-beer-carbonator-for-soda-bottle.html

Many other options exist, but those are the 3 I have had great luck with.