Since you are aiming for a sparkling cider, and you still have Live yeast and sugar left in the cider -- it will keep fermenting.... and it will keep generating PRESSURE! DO NOT BOTTLE INTO ANY JARS THAT AREN'T MADE TO HOLD PRESSURE! THEY WILL EXPLODE! This is especially true if you try to pasteurize it.... Mason Jars are a No-No.. Wine bottles are a No-No... Miscellaneous glass bottles are a No-No... None of these are made to hold the sort of pressure the yeast will generate and they will explode... and they will shower you with sharp glass! You need to use either Beer bottles or Champagne bottles if you want to bottle a "Sparkling" beverage for long term storage.... Plastic soda bottles work quite well for short term storage. On the alcohol question - you got alcohol the 1st time it fermented.... Most fruit stand cider will ferment out to about 6% alcohol without any help from you... If it goes right, it won't have a sharp alcohol flavor.... but it's in there... Unfortunately, as you get closer and closer to the alcohol tolerance of your yeast by adding more and more sugar - it will start to generate weird, off flavors that taste like paint thinner, nail polish remover, and rocket fuel.... These are called "Fusel alcohols" because they generally taste "Hot".... Once you start generating this stuff -- there is nothing you can do but to let it age for a long time to mellow out. My advice - stop while you are ahead. Don't add any more sugar. If you want it a bit sweet - put it in the fridge to slow down fermentation and then siphon off the clear liquid off the muck in the bottom. Then, put it back in the fridge till you drink it. Don't be greedy here... Yeast doesn't taste particularly good.... Most sweet ciders and especially those fermented on their wild yeasts are best when they are young... Drink and enjoy. Thanks

I am trying the apple cider vinegar, garlic, and honey recipe, but I have a few questions. The recipe calls for 1 cup acv, 1 cup honey, and 8 cloves of garlic. Then it says to store in the refrigerator for 5 days and take 2 tsps daily. I have a container that holds 4 cups. this would leave the container half empty. Is this all right, even though it says the container should be air tight? Also, should I refrigerate it for 5 days before I start to take, and keep it stored it in the refrigerator while I am taking it? Any help would be greatly appreciated.

I have been making hard cider for a couple of years now. First year I started fermentation in the carboy - and was getting the explosions. This year, I started fermentation in a large mouth 5 gallon tub. It came with a lid and a hole in which you put the bung and air lock. Use the champagne yeast, not brewer's yeast or baker's yeast as this will increase the alcohol content. Cider only takes about 2 weeks to get done - some people keep wine for 30 or 60 days. In the first few days, you'll see "head" and bubbles, you will also see the yeast in suspension. After a week, the bubbles will disappear but the yeast is still there. I tried drinking it - and it gave me a pretty bad hang over - the reason is that the organic products in suspension give off trace quantities of methanol. After a week more, the yeast will die and fall to bottom and the cider will clarify. You won't see the yeast in suspension. Now it's done and ready for bottling. I tried drinking it again - and no hangover. The taste is not quite cider - more like white wine. --- Regarding your question - you can add the sugar and the yeast. If the vinegar is not "strong" enough as a pickling agent - then the yeast will continue to ferment. If it is strong enough - then the yeast will not - which means it is a strong enough pickling agent. However, be sure to add champagne yeast - as that can tolerate the highest alcohol content and acidity - I believe around 18%. Also, you can just taste the vinegar and compare it to another product with a published acetic acid content of 5%. Is it more or less sour - if it is more sour - it should have higher vinegar concentration. It sounds to me like you vinegar is still oxidizing. You have to stir the vinegar and keep it open to air to allow oxygen to interact with the alcohol. If it is unstirred, in a large barrel it can take six months, with an automatic stirrer it could take a two or three weeks. The more surface area that is exposed to air and the frequent agitation will reduce the time to complete the process.

"driving my family crazy", LOL. They'll enjoy your hobby this winter! What matters is that the vinegar is 5% acidity. Which kind, distilled or cider, is totally up to you. Some prefer white vinegar for light pickles and relishes to maintain the brightest color. It also has a sharper flavor. Old-time farm cooks often chose apple cider vinegar, even if it did darken the product, because it has a softer, sweeter finish on the palate. So it's totally a matter of individual preference. You could always divide a batch and try some of each. (Just be careful about measurement if it's salsa you're dividing.) Carol