As the title says, I'm curious as to what the best gravity post-back sweetening is for carving to prevent bottle bombs. I just ask because I'm doing a Dave's Carmel Apple Cider and the recipe is somewhat unclear on this.
So, my OG was 1.070. Will let it ferment dry, then add 5 12 oz cans of concentrate and 12 oz brown sugar caramel. Not sure how much this will affect the gravity, but I was kind of hoping that since I'm using safale-04, it's going to poop out after carbonating, because of the ABV being produced. Is there an exact point of alcohol that safale 04 will die at, or should I just watch this carefully?
Enter your email address to join: