I have an overlarge batch of cider with an OG of 1.080 (OG boosted with brown sugar, honey, and maple syrup) that has fermented down with English cider yeast to a FG of 1.010. I have never had a cider that finished above 1.000. I was going to prime with Lalvin D47 wine yeast and corn sugar to make it sparkling, then bottle. (I do not have the capacity to keg at this time). My question is, is this a recipe for apple-flavored hand grenades?
I figure I can hydrate the D47 and add it to the batch to see if fermentation kicks off to see if I can get the FG down to where I expected. Any suggestions? Thanks!