naeco
Well-Known Member
I'm doing pappers technique and it fermented so fast that I did not have enough time to bottle at 1.010 as recommended. It went from 1.052 to 1.003 in 5 days and it's too dry. I started a new batch today with Nothingham and added sugar until 1.052. I will check gravity everyday in 2 days to get it right.
I would like to get a finished product at 1.010 so if I want to avoid adding dextrose for priming, at what gravity should I bottle so I end up up a cider at 1.010 after carbonation and pasteurization ? How much sugar does carbonation consume ?
If it is better to use dextrose for carbonation, how much should be used for a 1 gallon batch in ML ?
thanks
I would like to get a finished product at 1.010 so if I want to avoid adding dextrose for priming, at what gravity should I bottle so I end up up a cider at 1.010 after carbonation and pasteurization ? How much sugar does carbonation consume ?
If it is better to use dextrose for carbonation, how much should be used for a 1 gallon batch in ML ?
thanks