After many searches i haven't found an exact answer to my question, so thought i'd post.
I have nearly 40 litres of untreated apples i've juiced that i'm in the process of fermenting to dryness.
I'm using Danstil C distillers yeast as that is what i had on hand and in my experience that will ferment most things down to .990 or so.
I wish to bottle into 750ml beer bottles (just over 25 us oz) and i want to add the sugar to the bottles rather than to the whole batch of cider before bottling. I have no interest in chemically treating the cider/cold crashing or backsweetning.
Back when i used to bottle beer before i got my keg fridge i'd use a heaped teaspoon of white cane sugar to carbonate.
This gave a good beer with a nice head after a few weeks in the bottle, and i never lost one over a period of twenty years.
I've never made cider before though, so my question is;
Will the ratio of sugar be the same here to get a sparkling cider? Will the same amount of sugar act in the same way?
Or will i end up with apple beer that holds a head ect