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Old 10-02-2009, 02:36 AM   #1
Sep 2009
West Virginia
Posts: 2

Hey Everyone.

I have a cider that i have been aging in a secondary fermenter for about 9 months. I am ready to drink this stuff!

I want to keg it, but I have a couple of questions. Any help would be greatly appreciated!

1. I usually brew beer and I like to keg condition rather than just force carbing it. So what should I use as priming sugar? How much should I use?

2. Do I need to pitch in some yeast since it has been so long, or do you think there will be enough still in there to do the trick.

3. Or should I just force carb it in my keg?

Thanks so much to everyone!

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Old 10-02-2009, 05:05 AM   #2
Apr 2009
Richmond, VA
Posts: 691
Liked 7 Times on 6 Posts

Force carb it. 15 psi for a week sounds good. Should be nice and bubbbbbbly.

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Old 10-02-2009, 11:59 AM   #3
May 2009
Posts: 95
Liked 1 Times on 1 Posts

well....if you can keg there's always force carb.

I am going to try bottle conditioning my cider when it's ready with further apple juice to retain maximum apple flavor...

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