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 Home Brew Forums > Priming with Apple Juice
05-30-2007, 10:56 PM   #1
Sir Humpsalot
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 Priming with Apple Juice

According to my math, 36-40 ounces of Apple Juice will adequately prime a 5 gallon batch of hard cider.

I could lay out my math as I have indeed done it, but I would REALLY like someone to verify my process and work it out for themselves to see if they concur.

Any takers?

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06-01-2007, 06:43 AM   #2
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Bump?

Nobody wants to take a stab at confirming my math?

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06-01-2007, 07:11 AM   #3
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I'll take a stab at it. Apple juice has a specific gravity only slightly higher than water, I'd assume. Apple juice is ~11% sugar by weight. So you'd get about one ounce of sugar for every nine fluid ounces of apple juice. To get four ounces of sugar, a standard priming amount, you'd want about 36 fluid ounces of apple juice. Yeah?

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06-01-2007, 07:17 AM   #4
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What if I told you my apple juice has an initial gravity of 1.042?

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06-01-2007, 02:21 PM   #5
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Well, I believe you'd divide the result by that number, giving you ~34.5 fluid ounces, a trifling difference. Of course, if you wanted to go for five ounces of priming sugar, which is what comes in one of those little baggies at the LHBS, you'd need right around 43 fluid ounces. What process did you use to get your results?

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06-02-2007, 01:36 AM   #6
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I figured the apple juice at 40 points (that is, 1.040),

divided by 128 equals .3125 points per ounce

You need 2 to 2.5 points per gallon to adequately prime, so for a 5 gallon batch, that's 10-12.5 points, which is roughly 30 to 40 ounces.

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06-02-2007, 02:08 AM   #7
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Do you need to take into account that the dissolved sugars that contribute to those points are comprised of fully fermentable sugars as in dextrose's case?

I know this is why you have to use more DME to prime than corn sugar.

I am not trying to mess you up, but I am curious...I would like to prime with concentrate.

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06-02-2007, 02:29 AM   #8
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That's a very good point. I suppose that once I have the finishing gravity of my cider, I'll have a better handle on that issue and will know how much I can expect it to ferment out. Glad you brought it up though.

I think that it will be awesome to keep the ingredients to a minimum. The plan is, if I list the ingredients on the label, it will say, "Apple Juice, Apple Juice From Concentrate, and Yeast". Kinda cool, eh?

The plan for me is to keep one cider in primary, one or two in secondary and one bottled... and just keep them rotating. So, if you're racking/swapping/bottling all at the same time, it only makes sense to prime with the same stuff you're sticking into the primary.

Besides, while I haven't had as much time to brew lately as I would like, it's hard to resist dropping 5 gallons of juice and two cans of concentrate into the primary, capping it, and calling it a day. Too too too easy!!!

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06-02-2007, 02:38 AM   #9
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I think others have disscussed priming with concentrate over in the apfelwein thread.

I like the dryness of apfelwein but some of my friends like it a little sweeter. I was hoping that this would make it a bit sweeter.

I will look through that thread some and see if I can find anything

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06-02-2007, 02:42 AM   #10
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Quote:
 Originally Posted by Beerrific I think others have disscussed priming with concentrate over in the apfelwein thread. I like the dryness of apfelwein but some of my friends like it a little sweeter. I was hoping that this would make it a bit sweeter. I will look through that thread some and see if I can find anything
You are a braver man than I... though, in my defense, I did put in my time in that thread...

I thought about using concentrate, but then realized that the hydrometer won't be useful to measure it... I'd have to dilute it, measure the SG, then calculate back to figure the original OG of the juice. Seems easier to just use the juice.

As for liking it sweeter, I've got to say, my Hefeweizen-yeasted Hard Cider seems to be winding down in the mid-teens, a hair under 5%ABV and it tastes like candy. Think about it.. apple juice with banana and clove aromas? Yeahhhhhh
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