Originally Posted by msujack
Thanks for the calculator, so utilizing that information, if I want things medium carbed, I am looking at 1.75-2.00 oz. of corn sugar with my temp and volume.
Would the corn sugar ferment out like it does in beer, or does it go further in the fermentation process and put undo pressure on the bottles?
I guess another way to ask it: Does it matter whether it is Cider or Beer that has ended fermentation (reaching final gravity) when you add bottling sugar to the batch to bottle?
The items I read on the subject state that you need to "back sweeten" then stove pasteurize the bottles when the correct amount of carbination is achieved. If the only fermentable is the bottling sugar, does it "go further" for cider than beer? Or will I be safe and not over-carb cider with the 1.75oz of sugar?
It will ferment out completely. If you have a completely dry cider, then you treat it like beer and just carb it up, but I guess that is pretty dry. This dryness is why people back sweeten by adding to much sugar and then stove top pasteurize.
FWIW, bottles will take more than 2.5-3 vols. I know I've been over 3 and never had a bottle explode. Let's just call it a mistake and move on. I do carb almost all my beers at 2.2-2.5 vols. I also inspect every bottle every time and pitch for and thought of a flaw.
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