JonM said:Oops - what I just posted is for beer. That'll teach me to notice that this is in the cider forum. I bet cider experts will chime in with more on-point info.
JLem said:Your info is good regardless of the beverage. Too much fermentable sugar in the bottle can lead to bottle bombs.
cacaca86 said:So when it states to add sugar to the bottle before adding the cider, is that for carbonation? Im assuming im trying to get close to .995 right? Thanks for the inut.
Yes, that's for carbonation. And yes, you can expect the cider to finish around 1.000. Make sure that it is sufficiently low and stable over a number of days before bottling.
roadymi said:I would add the proper amount of sugar to your entire batch just before bottling and give it a good stir rather than adding to each individual bottle.
:rockin:
helix6789 said:Sound good i will have to try it out thanks. I have a Wyeast direct pitch activator for cider mead wine distillinf and sake for 5 gal. Do you think it will do ok.
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