I bottled my cider, made with philly sour yeast, at 1.000 (its been at that reading for 5 months in bulk age). I now added some EC 1118 Prise de Mousse yeast and 42 gram of sugar to my 5 liter for bottle carbonation (3 vol. CO2) as per usual.
I was wondering however, since my other ciders (not...