What's the proper(suggested) sugar/cider ratio to get a batch rolling once bottled ? I've a 3 gallon batch done off of a "New England"cider recipe that's ready in the primary(3 gal.) , a case of champagne bottles and a bag of priming sugar ready to go.....
Only problem is that I don't have champ.corks or the wire bales(cages).I do have #8 corks and a spool of copper wire-8's fit tighter than 7's and I can "fab-up" some cork cages(retainers). Lemme know. Thanks in advance. Shane
Only problem is that I don't have champ.corks or the wire bales(cages).I do have #8 corks and a spool of copper wire-8's fit tighter than 7's and I can "fab-up" some cork cages(retainers). Lemme know. Thanks in advance. Shane