I need some advice for carbonating my Hard Cranberry Lemonade. I've been fermenting it since Sept..very slow ferment. Last week the gravity was down to 1.01 so I figured time to move it to secondary and off the nasties. I'd like to make it sparkling and have picked up the dextrose. I also have grabbed the bottles that can hold the carbonation.
How much sugar should I add to get a decent carbonation? I'm using a 23 litre/5 gallon carboy. Also is it okay to do this now even though it hasn't dried out yet completely? The yeast I used originally was either 1116 or 1118 (forgot to write it down at the time)
Daydreaming about......raspberry vanilla, wildberry mead
Brewing & Aging: Wildflower mead, Betrayal: A Stark Raving Cherry Mead
Bottled: sweet blueberry melomel, sparkling Cranberry/Blackberry melomel, fb apple cyser, wine, wine and more wine!