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Old 01-24-2013, 05:06 PM   #21
LeBreton
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Agreed, weight is a better indicator than volume.

Also, I can't stress enough how much better and easier it is to add priming sugar to the entire batch just prior to bottling. One large measurement will give more consistent carbonation across the bottles when compared to 25-50 small measurements.

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Old 01-24-2013, 05:22 PM   #22
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If you go with non-fermentable sugars, I suggest pure Stevia powder. The stuff like "truvia" have bulking agents that impart a weird off flavors.

I used Kal Stevia powder. Now be careful with it, it's 2000x sweeter than sugar. I'm talking super sweet, and we used a little too much. I'd suggest taking a carefully measured sample, adding measured amounts of sweetener until the desired level is reached, then extrapolating that into a batch.

For example:
Take one cup of cider from fermenter before bottling. Found out that 1/8 teaspoon was a good amount of sweetener. Multiply 1/8th teaspoon by 80 (80 cups in 5 gallons), and determine that 10 teaspoons is an appropriate amount.
(This is purely an example! These numbers will not match your sweetening!)

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Old 01-25-2013, 04:41 PM   #23
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So much great information! Thank you all. I've clearly got a lot of work ahead of me!

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Old 01-25-2013, 04:54 PM   #24
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I'm not sure if this is a good idea or not but I did it last year and it worked really well. I bottled a cider when it was just a little too sweet for my tastes, I think 1.024, and then when it carbed up 2 days later it had the right amount of sweetness for me and I threw all the bottles in the refrigerator to stop fermentation. That way I didn't have to pasteurize. I just made sure to open the bottles soon after getting them out of the fridge so they didn't start fermenting again.

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Old 01-25-2013, 05:34 PM   #25
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Quote:
Originally Posted by Bluespark View Post
Or, you can ferment your cider to dry and allow it to clear.
Sweeten to taste(the amount of sugar required to carbonate isn't a lot) and bottle in beer or swing top bottles, filling a small plastic pop bottle up at the same time.
When the pop bottle is hard, drink it and pasteurize all your bottles.

End result = sweet, sparkly and no bottle bombs.
This is the way I do it too.....carbing only uses. .003-.004
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Old 01-25-2013, 09:33 PM   #26
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Quote:
Originally Posted by porky_pine View Post
I'm not sure if this is a good idea or not but I did it last year and it worked really well. I bottled a cider when it was just a little too sweet for my tastes, I think 1.024, and then when it carbed up 2 days later it had the right amount of sweetness for me and I threw all the bottles in the refrigerator to stop fermentation. That way I didn't have to pasteurize. I just made sure to open the bottles soon after getting them out of the fridge so they didn't start fermenting again.
This works fine if you can drink them in a timely manner. Keeping them in the fridge will not stop fermentation, it only slows it to a crawl. But if you can knock out a couple of cases in a couple of weeks...this method could work. Just don't forget one in the cold cuts drawer.
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Old 01-26-2013, 03:05 AM   #27
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Quote:
Originally Posted by LeBreton View Post
Agreed, weight is a better indicator than volume.

Also, I can't stress enough how much better and easier it is to add priming sugar to the entire batch just prior to bottling. One large measurement will give more consistent carbonation across the bottles when compared to 25-50 small measurements.
Yea, I agree that priming the whole batch, rather than individual bottles sounds way easier, plus less handling.

How much primer you think would be a good start for a single gallon batch?

This is my first brew, and im going small and simple... All I find are answers for five gallon batches
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Old 01-26-2013, 03:40 AM   #28
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For cider, I like a good effervescence, slightly above that of a beer. Just over 1oz per gallon does the trick for me. Alternatively, about 0.003-0.004 points of gravity.

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Old 01-26-2013, 07:21 PM   #29
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Quote:
Originally Posted by Bluespark
Or, you can ferment your cider to dry and allow it to clear.
Sweeten to taste(the amount of sugar required to carbonate isn't a lot) and bottle in beer or swing top bottles, filling a small plastic pop bottle up at the same time.
When the pop bottle is hard, drink it and pasteurize all your bottles.

End result = sweet, sparkly and no bottle bombs.
What's a ballpark amount of white sugar to add to a dry cider to make it semi-sweet?
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Old 01-26-2013, 07:44 PM   #30
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1.5 to 2 brix? (1.006 - 1.008?) I'm betting most people's interpretation of semi-sweet will be different though.

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