CNewell
Member
I fermented a 3 gallon batch of cider (3 gallons Musselmans cider from walmart with 2lbs of brown sugar and pitched Nottingham yeast) to an FG of 1.000 (sat in carboy for 5 weeks). I didn't measure the OG, so I don't know what kind of ABV I'm looking at. When I bottled (used 22oz bottles) I added 2 cans of apple juice concentrate to sweeten it in the bucket. They didn't have anything in them that would kill the yeast, all that was added was vitamin C (ascorbic acid). I thought the sugar included in the canned concentrate would be enough for the yeast to eat and create carbonation, however, 4 weeks later, I still don't have any. Was I crazy in thinking this would work? My guess was that there isn't enough sugar in them to create the carbonation, but I don't know) Anyone have a guess of ABV with 3 gallons cider and 2lbs brown sugar? Thoughts?