Originally Posted by liquiditynerd
Hey brothers and sisters from another mother,
Its sunday afternoon, the cider has hit 1.000000000 (ok not exactly) and I am about to bottle. This thing started out at.... crap cant find my notes. Anyway Red Star Montrachet yeast because it was a high OG.
If i want this to carbonate (and I do) how much apple juice should i backsweeten with? I did try to search but the day is running away. There is 25g of sugar per serving (8 servings) and I am thinking 4 servings or a 1/4 gallon of apple juice will give me 100g of sugar.
Any help and you have my gratitude.
I don't know about sparkling ciders, but for beer, 6g/L will give you a carbonation of 2.3volumes, which is about the average used for beer. According to BJCP, different types of Cider have carbonation from 1.0 to 2.8 volumes. You can use beersmith to calculate it.
Let say you want 2.3 volumes, that makes around 6g/L.
5 gallons = 19L
19L * 6g = 114g of sugar, wich will means 4.56 servings of your juice.
That's my understanding, but as I say, I never experimented with nothing else than beers.