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Bottling Cider at 9000 feet?

So, I have 3 one gallon jugs that have been fermenting since september. 1 with English cider, 1 with Champagne and 1 with California Ale, all were white labs yeast. They are looking great and when last tasted they were slightly tart which I expected.
My questions are what would you use to sweeten it and how much corn sugar would you use to bottle each gallon? Do you think that altitude plays any role in bottling?

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