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-   -   Hello! Best way to carbonate 1 gallon of Hard Cider (http://www.homebrewtalk.com/f32/hello-best-way-carbonate-1-gallon-hard-cider-354170/)

heteloto 09-13-2012 10:01 PM

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.


:drunk:

UpstateMike 09-13-2012 11:05 PM

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.

theboot89 09-14-2012 12:04 AM

Does it matter if the priming sugar goes in the bottle or the batch?

Nannerfox 09-14-2012 07:15 PM

Would a can of concentrate be overkill for this? If you wanted to backsweeten, you could kill 2 birds with one stone.

mredge73 09-14-2012 07:28 PM

Quote:

Originally Posted by Nannerfox (Post 4413448)
Would a can of concentrate be overkill for this? If you wanted to backsweeten, you could kill 2 birds with one stone.

And kill someone in the process...
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.

jfuks101 08-20-2013 02:30 AM

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
NEWBIE
:o

mredge73 08-20-2013 02:53 PM

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.

Shopping list:
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.

Fermentation:
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
keep shaking
shake a little more
stop shaking
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.
http://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/
chill
Enjoy!


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:
http://www.homebrewtalk.com/f81/newells-groundhog-cider-woodchuck-amber-clone-85887/

m_stodd 08-20-2013 03:05 PM

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)
3. Bottle
4. Wait 2 weeks
5. Refrigerate a couple days
6. Drink

mredge73 08-20-2013 03:35 PM

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)
stir gently
chill to near freezing
force carb 10-15psi
wait 1-2 weeks
Enjoy!

UpstateMike 08-20-2013 03:36 PM

Quote:

Originally Posted by m_stodd (Post 5445416)
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.

Ignore the above naysayer. As long as you check the carbonation level frequently and pasteurize before it is tool late, you will not have any problems. Use a couple plastic pop bottles to gauge where you are in the carbing process. When they firm up, it is time to pasteurize.


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