Hello! Best way to carbonate 1 gallon of Hard Cider
I plan on bottling into 22 ounce bottles.
I was wondering the best method to carbonate cider along the lines of champagne.
nice bubbles but nothing crazy.
I only have one gallon to bottle and was curious is I should add simple syrup to the bottling bucket....im just really new at this.
Since you will probably be dealing with 5 full 22 ounce bottles, your best way will be to add 1 - 1.5 teaspoons of priming sugar (dextrose, corn sugar) to each bottle before filling.
Does it matter if the priming sugar goes in the bottle or the batch?
Would a can of concentrate be overkill for this? If you wanted to backsweeten, you could kill 2 birds with one stone.
Back sweeten and Carbonation are 2 different processes.
Carbonation requires active yeast.
Back sweeten requires none/dead/inactive yeast.
1oz of dextrose/sugar per gallon is medium carbonation.
For high carbonation like champagne, I wouldn't use more than 1.5 oz per gallon.
So a half of a tsp of corn sugar per 12 ounce bottle?
Is it going to matter when how far a long you are in the fermenting process or how active the yeast is?
I'm trying to find information on how to make a fizzy cider say like the tastes of "RED" or "Woodchuck" Having difficultly finding anything about the type of yeast that them types of ciders would have or how long to let them ferment and how to bottle them fizzy !!
Any help is appreciated !!
Im about ready to say "f" it and just let them take couse in a milk jug ahah
The best method of making a fizzy cider like a woodchuck is to have a kegging system.
I will assume that you don't since you are a Newbie. It isn't impossible but requires a lot more work and risk.
100% pure apple cider/juice in 1 gallon jugs.
2 cans of apple juice concentrate per gallon of apple juice.
1 package of Ale yeast; preferable Nottingham.
yeast nutrient (optional)
Check ingredients make sure there is no preservatives (like potassium sorbate) other than vitamin C.
Sanitize fermentor (read up on this if you don't know how to sanitize properly)
Re-hydrate dry yeast (instructions on back of package of yeast)
mix 1 gallon of apple juice and 1 can of concentrate; keep it 1:1 if you are doing more than 1 gallon.
measure OG with hydrometer; you want it between 1.055-1.065, add sugar in small increments until you get in this range.
optional add 1 tsp of nutrient
shake a little more
add yeasties and attach airlock
place it somewhere that is 65F-70F for 2 weeks
forget where you placed it for 2 weeks
don't look at it, leave it alone
note FG with hydrometer, should be close to 1.000
Backsweeten/Carbonation (no keg method):
siphon cider into a sanitized bottling bucket, don't splash
mix 1 can of concentrate per 1 gallon of cider to sweeten; keep it 1:1
no shaking this time! stir gently
don't splash it! no bubbles
bottle like beer, no corks
Navigate to the following thread and follow it very carefully (note that I have never done this); failure to pasteurize will result in explosive glass shards.
I would start checking bottles after 2 days instead of 1 week as suggested. With this much extra sugar from the concentrate it should carb up very quickly.
Things to try for flavor enhancement:
Experiment with juicing some little apples, they are a little bitter.
Experiment with juicing granny apples, they are a little tart.
Add with the juice before fermentation.
This thread may help as well:
Don't try to sweeten unless you have a kegging system. The only reason that I go to the pasteurization thread is to get some laughs at people blowing themselves up with glass bombs.
1. Ferment cider completely (2 or more weeks)
2. Add an appropriate amount of sugar to cider for carbonating (google for priming sugar calculators)
4. Wait 2 weeks
5. Refrigerate a couple days
It won't be woodchuck though...
I agree that pasteurization is risky; I am not adventurous enough to do it but others may be.
Backsweeten/Carbonation (keg method):
cold crash fermentor
mix 1 can of concentrate per 1 gallon of cider to keg to sweeten; keep it 1:1
siphon cider into keg carefully, don't suck any yeast if you can help it
add potassium sorbate (dosage on bottle)
chill to near freezing
force carb 10-15psi
wait 1-2 weeks
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