I will leave the keg info to someone else. When you carb in the bottle you introduce a little bit of sugar for the yeasties to feed on and produce CO2. Carbonation drops or corn sugar work well. WARNING: nontechnical explanation ahead. Since the bottle is capped the CO2 produced by the yeast can not escape and goes into the liquid. However in the process of carbing the cider the hungry yeasties will eat all the sugar you put in the cider so it will still be dry. If you kill the poor little yeasties by adding potassium sorbate and potassium metabisulfite and then sweeten it it will be sweeter BUT there will be no carbonation because you have killed the yeasties that worked so hard for you and made you the drink of the gods.
SO, if you are going to bottle carb then you need to back sweeten with non-fermentable sugars like Lactose, or Splenda
Primary: 3 gallon cider S-04
Secondary: Valentine Apfelwein Clone 1 Gal
Bottled: Halloween Apfelwein Clone 1 Gal
On Deck: 90 Shilling Clone
Last edited by lapaglia; 08-17-2008 at 05:52 AM.