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Old 10-24-2012, 06:48 PM   #11
Bigsky406
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Aug 2012
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I'm getting ready to bottle some cider myself. I have to give the borrowed carboys back to their rightful owner so I figured it's time to bottle. I have about 10 gallons of two different ciders, one with champagne yeast and one with cou de blanc yeast. I was thinking I'd like to carbonate them both, but DO NOT want bottle bombs, of course.

So, someone suggested 1/2 teaspoon of simple sugar per bottle should suffice for appropriate carbonation. Is there agreement here on that?

Also, have a "wild" cider that has fermented beautifully in a one-gallon jug and is crystal clear. I have never added ANYTHING to that one. Just put it in a clean jug and let 'er go. Is there anything dangerous about that in terms of bacteria? There was a pretty foamy, bubbly scum on the surface for a while but that is nearly gone now. It's now a super clear, beautiful looking brew with a pile of sediment on the bottom. I was going to sample it before bottling. I never measured the SG before so I have no idea what's going on with it. I could measure the SG from some of the sweet cider I have in the freezer from the same juice stock. But I wonder if I could carbonate this "wild" cider too?

Sorry for the rambling post. Any advice on any of the above points would be much appreciated.



 
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Old 10-25-2012, 10:52 PM   #12
roadymi
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Dec 2009
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Quote:
Originally Posted by Bigsky406 View Post
But I wonder if I could carbonate this "wild" cider too?

Sorry for the rambling post. Any advice on any of the above points would be much appreciated.
Hard to know for sure because you don't know the abv tolerance of the wild yeast. If it fermented completely dry, (1.000 or less) there is likely enough active yeast to carb up ok.


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Old 10-26-2012, 05:58 AM   #13
CodyA
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Sep 2012
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Quote:
Originally Posted by roadymi View Post
Hard to know for sure because you don't know the abv tolerance of the wild yeast. If it fermented completely dry, (1.000 or less) there is likely enough active yeast to carb up ok.
I second that. I know some people get really good yeast strains where they live, and others, not so much. Friend of mine tried a wild ferment on his hefeweisen. Only got up to about 3.6 abv. He harvested the leese and pitched it into some water with malt extract to see if was the yeast, and what do ya know! Stopped fermenting at that same abv, and it smelled like a stressed ferment! You're always rolling the dice on wild yeast, but I know some who swear by it, so to each their own.

 
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Old 10-26-2012, 06:11 AM   #14
edmanster
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Are yo u looking for a sweet sparkling or still.. or a dry sparkling or still? Its all about preference!!!
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Old 10-26-2012, 06:39 PM   #15
Zippox
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Jun 2012
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Mine is dry but still towing with the idea of carbonating it or not. I'll have a better idea with what I wan to do in 2 weeks when I go to bottle it (I hope)



 
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