So I am going more for a German Apfelwein than an English cider.
I started with 5 gallons and added 6 cubs of Sugar in the primary fermentation. Now 3 week later I have a gravity of 1 and a pretty nice dry product with a good alcohol content. The wine is still a bit cloudy but that is natural, the clear ones at home (Germany) are usually filtered.
So I got 2 Qs
Should I let it go a bit longer, still some foam and bubbles in the carboy, and about 1 bubbel ever 4-5 min in the air lock. I had it fermenting at 66 F, should I move it up to the house about 75F for a day or so?
how much sugar do I need to add to the 5 Gallons to get a medium fizz after bottling, and how long do I let the fermentation go before stopping it by pasteurizing?