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Sugar priming amount?
I'm trying to make a sweet, sparkling cider with minimal equipment (read: no kegging). I've seen a couple methods that interest me.
1) Pasteurization post-bottling using either water or stove to kill bacteria
2) Adding a non-fermentable sweetener (either lactose or an artificial sweetener)
3) Adding so much priming sugar that the the bottle hits carbonation and alcohol levels lethal to the yeast at the same time
For (2), how much lactose would you add per gallon? Basically to taste?
For (3), is this feasible? How do you not just explode your entire batch? I'm using ale yeast, so my alcohol percent shouldn't be too high. Would you add some sugar to the primary fermentation so that you're starting with a higher alcohol content from the moment you're bottling? If so, how much? Anyone have any hints on that? Thanks!
I'd stay away from that last method. sounds pretty risky to me. I have heard of people having good success with the first 2 methods, but don't have any specifics. for the sweetening with lactose/splenda/equal or whatever, I'd mix in maybe half a pound and taste a sample. if it's not sweet enough, add more. when it tastes sweet enough, then add priming sugar and bottle.
I am planning to try the pasteurization method on my current batch. My 20 gallon kettle is big enough in diameter that I think I can pasteurize a couple of cases at a time.
I have 15 gallons just about ready to bottle - maybe this weekend. Then comes the hard part 
, tasting one every few days until the carbonation is where I want it.
Thanks guys!
About (3), yeah, it seemed like a crapshoot to me and mostly a good way to blow up some nice bottles of cider. Just added that because I feel like it should be technically feasible, but I don't really think I'm gonna try.
I had been all set to do (1), as I have some extra lactose a friend gave me from a milk stout he brewed. But I'm hestitant to pour tons of sugar into the cider, and I know lactose isn't a particularly strong sweetener. And I'm even more adverse to pouring tons of artificial sweetener in.
So, (2) seems like the best route, but I just need some extra equipment for the job.
Another option would be to use sodium metabisulfite or potassium metabisulfite (they do the same thing, and "campden tablets" are tablet forms of the same thing) to kill or shock the yeast into settling out. Then, use potassium sorbate to prevent any survivors from renewing fermentation. Then you can add as much sugar as you want.
I have had good success with pasteurization.
Two problems,
1. You have to test several times to get the carbonation right. 
2. You will probably break a bottle or two in the heating process 
So, the stove is a bad idea, unless you have a stove cleaning fetish.
And, use the best, newest, strongest bottles you have.
Put the bottles in your pot, raise the temp slowly to 170, turn it off, let it cool overnight.
I have some sparkling mead that is over 2 years old, it just gets better.
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