After making a few gallons of cider by the seat of my pants, I am researching the subject more closely.
My question is this, I have backsweetened my ciders with AJC and I have had no issues with bottle bombs or over-carbing, but it seems like everyone on this board suggests that you must use something to kill yeast if you use this method…
So what, have I just gotten lucky?
I have been using about 1/3 of a can of AJC for one gallon ciders.
I am asking because I want to flavor this batch with raspberry AJC and I want to add enough but not too much, looking for the magic number.