[dmtaylor]

There is also the bottle pasteurization route, but I've always been afraid of not quite killing everything and ending up with bottle bombs.

That's another thing I have never tried yet.  If I ever got carbonation that high I might try it, but it's never been a problem for my cider at all.  I've had the opposite problem of undercarb, due to my laziness probably.  If I was in a rush like most people then this might come in handy, maybe.  I'd be more concerned with permanent haze or cooked flavors than lack of pasteurization, but don't know.  More experiments may eventually be needed.

[erockrph]

There is also the bottle pasteurization route, but I've always been afraid of not quite killing everything and ending up with bottle bombs.

That's another thing I have never tried yet.  If I ever got carbonation that high I might try it, but it's never been a problem for my cider at all.  I've had the opposite problem of undercarb, due to my laziness probably.  If I was in a rush like most people then this might come in handy, maybe.  I'd be more concerned with permanent haze or cooked flavors than lack of pasteurization, but don't know.  More experiments may eventually be needed.

I'd be worried about the cooked flavors as well. There is a local orchard whose fresh pressed juice I can't bring myself to use, because of that subtle off-flavor from pasteurization. Once you taste it, you just can't untaste it.

[Iliff Ave]

This is still sitting in the fermenter. It was at 1.004 a few weeks ago. I have decided to backesweeten and keg it instead of having bottles of champagne.

What and how much should I use to backseeten?

[homoeccentricus]

I usually make cider and then add some other fruit (e.g. sour cherries or redcurrants). Then, after refermentation,  I kill the yeasties and for 3 gallons: around half a kilogram of honey and half a liter of (apple) juice. Best add to taste. I don't want the cider to taste sweet.

[hopfenundmalz]

This is still sitting in the fermenter. It was at 1.004 a few weeks ago. I have decided to backesweeten and keg it instead of having bottles of champagne.

What and how much should I use to backseeten?

Some guy I know who makes good cider says to get in the 1.006-1.008 range IIRC.

[HoosierBrew]

Some guy I know who makes good cider says to get in the 1.006-1.008 range IIRC.

I like to back sweeten to that range myself, and acidify with malic to a pretty good degree. Just personal preference.

[Iliff Ave]

Thanks all. I will need to see where the gravity is at and go from there. It tasted super dry when it was at 1.004 so I can't imagine what it's like below 1.000

[homoeccentricus]

This is still sitting in the fermenter. It was at 1.004 a few weeks ago. I have decided to backesweeten and keg it instead of having bottles of champagne.

What and how much should I use to backseeten?

Some guy I know who makes good cider says to get in the 1.006-1.008 range IIRC.

my pound of honey to 3 gallons gets me in the 1.010 range, but I add very acidic fruits.