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Old 03-01-2010, 09:59 PM   #1
Jan 2010
Posts: 6

I was reading Proulx Sweet and Hard Cider, he suggested priming cider to a reading of 1.01 for champagne style cider. I have two 5 gallon batches of cider brewed with champagne yeast which have slowed considerably (they both started at 1.1) and are just hanging out at 1.01. I was wondering if I needed to let these guys ferment all the way down or I could just bottle them in champagne bottles now and what was remaining to be fermented would act as my priming sugar? Also, does bringing the cider up to 1.01 seem like the right amount to get good carbonation (not to light not to crazy?)

Thanks for the suggestions in advance.

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Old 03-02-2010, 12:13 AM   #2
Mar 2009
Posts: 2,607
Liked 24 Times on 22 Posts

well assuming 1.010 is the correct number you could bottle now and let the yeast do their thing with whats left in the brew. just be sure to put a champagne cage on your corks.

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