I fermented about four gallons of cider in a carboy, have radked them into half-gallon jugs where they have cleared very nicely. There is sediment, but I can siphon off the clear stuff.
I bought a new capper, and have collected a couple dozen 14-oz beer bottles in which I'd like to make carbonated cider. (The rest, i'll bottle as still cider in wine bottles).
I need help with two questions:
How much sugar should I put into each beer bottle to get a decent carbonation without making a bomb? (I won't add it to each bottle individually, but multiply the per-bottle amount to match the number of bottles.)
Do I need to add more yeast, or will there be enough old yeast even though the cider's clear?
Thank you for any help.
I bought a new capper, and have collected a couple dozen 14-oz beer bottles in which I'd like to make carbonated cider. (The rest, i'll bottle as still cider in wine bottles).
I need help with two questions:
How much sugar should I put into each beer bottle to get a decent carbonation without making a bomb? (I won't add it to each bottle individually, but multiply the per-bottle amount to match the number of bottles.)
Do I need to add more yeast, or will there be enough old yeast even though the cider's clear?
Thank you for any help.