Originally Posted by tucsontony
Thank you VERY much. I ordered some today and will post results.
You’re welcome. Looking forward to hearing how it goes.
One other thing I did not mention in my earlier post, your idea of starting the carbonating while the SG is still at 1.000 is a reasonable one too. That should give you more active yeast. Maybe worth a try.
Calculating your carbonation from SG 1.000 ...
At SG 1.000 you have about 1oz of sugar left in a gallon of must.
Considering that ½ oz of sugar raises the CO2/carbonation by 1 volume ... that residual ounce of sugar is enough to prime you up to 2 volumes.
Add to that the CO2 still in the must from the original fermentation ... say ½ a volume ... and you’re up to 2.5 volumes.
Whereas a good target might be 3.5 volumes. (this would be pretty fizzy)
To get that final 1 volume to make it to 3.5, you would need to add 1 ounce of additional priming sugar per gallon.
The result should be decent carbonation.
If the original ferment was done in a warmer environment or the must was de-gassed thru racking etc, you could be a bit short ... in which case the additional priming sugar might be 1.25 ounces of additional priming sugar per gallon.
There is about 6 teaspoons in an ounce of sugar.
Here’s a handy list of volumes of CO2 in common fermented beverages ...