so i have been pondering this for a while, i have been reading forums saying that if you want carbonated wine, cider, you cant kill your yeast. you must wait for the fermentation to stop. others read that if you wait too long then the yeast will run out of sugar to eat and begin breaking down walls of cells causing a gnarly, nasty taste. i want carbonation but do not want nasty tasting wine/cider. i want to know what is the right time to rack, back sweeten, and clear your wine and please help me work my way around this tricky timing.
much respect to the person who helps me solve this!
much respect to the person who helps me solve this!
