cider experiment tonite: I wanted to solve the problem of how to get hard cider that's not too dry - it's too dry because the yeast eats up pretty much all the sugar and turns it to alcohol, right? My theory is, what if I stop the fermentation early by heating the stuff, hot enough to kill the yeast, but not hot enough to boil off the ethanol (boiling point 178 degrees F). So I tried it. I kept aside about a cup of yeasty cider. heated the rest to about 135 for 30 minutes. let it cool down, then before bottling i mixed it back in with the cup of yeasty stuff so that when i bottled, there'd still be a little fermenting to provide carbonation. but hopefully not *too* much, resulting in exploding bottles... i'll let you know what happens...