Ok, this is my first time making a cider. It started around 1065. I used WLP775 English Cider yeast. It has dropped to 1005 and doesnt seem to be moving anymore. It is very clear and tastes good to me. My plan was to give away part of the batch (a 3.5 gallon batch) to family and friends for christmas.
I have yet to bottle because it seemed to take forever to ferment. Now, I’m concerned that I will give them bottle bombs. So, whats the easiest way to prevent that? Is it safe to say I wont be able to give them a few bottles by christmas? I feel like from what I’ve read I can carb it with priming sugar and then after a few weeks pasteurize it. Obviously, that will take longer than I have but I’d rather be safe than sorry.