Yeah, the math side of things looks good. At 1.000 there really couldn't be too much more fermentable sugar left in the cider. And the 5 oz of priming sugar can only produce so much CO2.
My main concern is that there was already some unknown amount of CO2 in the cider when I primed it. It was clearly effervescent as I racked it into the bottling bucket. With my beers, there is never really any CO2 in solution at that stage, and they always end up being optimally carbonated after 2-3 weeks in the bottles/kegs with 5 oz. priming sugar per 5 gallons.
I guess I should crack a bottle tonight and see what happens. I've been looking over Lalvin's spec sheet for the Montpelier yeast strain, and it looks like if worse comes to worst, I can just tell people to put the bottles in the fridge and the yeast will stop dead.
*edit* OK, I just sampled one of the cider bottles and all is well. The cider has just a hint of carbonation so things are going at the normal pace. The growler just happens to have a very flexible plastic cap that makes it look like the bottle is highly pressurized even when it's not.
FWIW, that little bit of blackstrap molasses seems to go a long way toward giving the cider a nice round flavor profile!
On tap:Witbier, American Stout, Imperial Stout, Root Beer
Bottled:"Massacreation" Chinook Barleywine, Belgian Golden Strong Ale, English IPA, Cabernet Sauvignon
Next: US IPA
Last edited by SixFoFalcon; 12-26-2007 at 10:13 PM.