pintocb

Recipes 

How much sugar should be added for priming my cider? Any different that beer?

Thx,

Cb

Nerro

Recipes 

Basically it depends on how much fizz you want there to be in your cider. Use as much as you would in beer to get as much CO2 in your cider as you would in your beer. Remeber though that the bubbles leave the cider much faster than they would the beer because the viscosity of cider is so much lower than that of beer (owing to the lack of dextrines presumably). This is why I don't prime my cider anymore, it come's out all bubbly like coca cola and then it litterally goes flat in a minute. Better to leave it flat and let it age properly.

The short answer though, is to use as much sugar as you would in beer.

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BigKahuna

Recipes 

1oz per gallon....3/4 Cup per 5. ALWAYS a good starting point. It tends to not be so overbearing in cyder, as it doesn't have as much "BODY" as beer, so even high carb levels are nice.

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zoebisch01

Recipes 

I have never noticed this. But I prime really high when I make carbonated Cider and carbonate/condition around mid 50's. Mine is effervescent like Champagne from start to finish. Of course, there is literally very little head which allows one to carbonate high. I do enjoy flat Cider as well though.

To the OP, you can go very high. I shoot for almost 4 volumes. The catch is you need bottles that will handle the carbonation. I use the older Franziskaner bottles, .5 Liter (but they switched over to a thinner glass about a year or so ago ).

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