I have made 5 or 6 buckets of cider, using apple concentrate (Black Rock NZ Cider kit). Most of it has worked out well, but twice I did not get the carbonation I was expecting in the bottles. I was never quite sure what caused the first failure. The cider tasted good, just not enough bubbles.
I have studied the process of adding sugar at bottling to achieve a desired level of carbonation. My last batch was just right. But my current batch is shaping up to be another carbonation failure. I KNOW that the sugar was correct - exactly like the last batch.
I am wondering if it would be useful to add a bit of yeast to the bucket a day or two before bottling, just in case the existing yeast had lost it's get-up-and-go.
I have studied the process of adding sugar at bottling to achieve a desired level of carbonation. My last batch was just right. But my current batch is shaping up to be another carbonation failure. I KNOW that the sugar was correct - exactly like the last batch.
I am wondering if it would be useful to add a bit of yeast to the bucket a day or two before bottling, just in case the existing yeast had lost it's get-up-and-go.