Carbonating cider/wine/mead

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WIMARIPA

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All of the carbonation calculators I have been able to find are for beer and thus have a set amount of dissolved CO2. For wines/ciders/meads that have been batch aged for 6 mos or so I assume the dissolved CO2 is much less. If I am aiming for a specific level of pressure how should I take this into account when using the priming calculator?
 
I find with kit ciders i usually just add 1tsp of sugar per 75ml bottle.
I usually then leave it in my hotpress for 2weeks and then in my shed for another week to mature that usually does the trick.
 
newbee17 said:
I find with kit ciders i usually just add 1tsp of sugar per 75ml bottle.
I usually then leave it in my hotpress for 2weeks and then in my shed for another week to mature that usually does the trick.
Click to expand...

Sry I wrote dat wrong its 1 two per 750ml
 

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