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Old 11-20-2006, 05:45 PM   #1
Apr 2006
North Carolina
Posts: 182

we have several carboys of cider that we are about to bottle.. we were thinking about doing some still and some with priming sugar...

now i have a question.. do i use the same amount of sugar that i would for beer? will the yeast stirring up any cause anymore fermentation that i should be aware of?

any suggestions will be helpful...

some has been in the secondary for about 2 months and one has been in the primary for over a month...
On Tap: Pansy's Pale Ale
Bottled: Pansy's Pale Ale ("lager"not)
Bottled: My Sweet Cherry Juice (wheat)
Bottled: Raspberry Overload (wheat)
Bottled: Cheesefood's Caramel Cream Ale
Bottled: Holiday Cheer (belgian wheat)

Fermentor: Traditional Mead
Fermentor (2): Common Apple Cider
Secondary: Holiday Cider
Secondary (2): Common Apple Cider

Up Next: Heffenweizer

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Old 11-20-2006, 09:21 PM   #2
Aug 2006
Mesa, Arizona
Posts: 318
Liked 3 Times on 3 Posts

If your cider has fermented out, and if you didn't use any extra sugars, you should be able to add 3/4 cup of corn sugar (dextrose) and condition in the bottles.

If you added a bunch of extra sugar, and have reached the yeast's alcohol limit, you'd need to add some champagne yeast, and see if you get any more fermentation. If you do, let it ferment out, and bottle with 3/4 cup of corn sugar, to bottle condition.


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