I'm getting ready to bottle some cider myself. I have to give the borrowed carboys back to their rightful owner so I figured it's time to bottle. I have about 10 gallons of two different ciders, one with champagne yeast and one with cou de blanc yeast. I was thinking I'd like to carbonate them both, but DO NOT want bottle bombs, of course.
So, someone suggested 1/2 teaspoon of simple sugar per bottle should suffice for appropriate carbonation. Is there agreement here on that?
Also, have a "wild" cider that has fermented beautifully in a one-gallon jug and is crystal clear. I have never added ANYTHING to that one. Just put it in a clean jug and let 'er go. Is there anything dangerous about that in terms of bacteria? There was a pretty foamy, bubbly scum on the surface for a while but that is nearly gone now. It's now a super clear, beautiful looking brew with a pile of sediment on the bottom. I was going to sample it before bottling. I never measured the SG before so I have no idea what's going on with it. I could measure the SG from some of the sweet cider I have in the freezer from the same juice stock. But I wonder if I could carbonate this "wild" cider too?
Sorry for the rambling post. Any advice on any of the above points would be much appreciated.