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Old 06-23-2009, 03:19 PM   #1
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Default how much priming sugar?

I've got some cider just about ready to bottle - I've given up waiting for it to clear (the gelatin helped some, but it's still not clear).

What's the range of priming sugar for "petulant" to "sparkling"? (even better, how many volumes of CO2?)

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Old 06-23-2009, 04:54 PM   #2
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I usually do 1oz of sugar per gallon of cider for priming.
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Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
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Old 06-24-2009, 12:22 AM   #3
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You do know that you're supposed to toss the gelatin into COLD liquid right? Just like you were making put it in the fridge to gel...
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