Papagayo
Well-Known Member
I'm moving into kegging and force carbing my ciders and I was wondering what you all think about psi for a sparkling cider. I have one keg that's been under 5-6 psi for 3 days at between 32-40 degrees, I pulled a sample tonight and didn't really notice any carbonation. I've heard that you need to ratchet it up with cider, but I haven't seen any good tables/charts, or really any reliable info at all.
One technique that I'm not all that excited about is cranking it up to 30 psi and shaking the keg. I'm sure it works, but I'd like to do something that creates a replicable result.
Any thoughts appreciated.
One technique that I'm not all that excited about is cranking it up to 30 psi and shaking the keg. I'm sure it works, but I'd like to do something that creates a replicable result.
Any thoughts appreciated.