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Old 03-08-2013, 02:39 PM   #1
kevinstan
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Oct 2012
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I want to make some one gallon batches of sparkling cider. I have a capper and caps along with some clean bottles, but cannot seem to find much on bottle priming for carbonation. My plan is 1 gallon cider, some sugar to boost it, and some nauttingham ale yeast. Let it go a few weeks then bottle. My question is how do I know how much sugar to use to carb it and make it sparkling ? I have regular sugar as well as dextrose. I want to carb it good but avoid bottle bombs. Should i add sugar to the whole batch? or to each bottle? or should i use the coopers carb tabs ? Any help would be great!

 
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Old 03-08-2013, 03:36 PM   #2
LeBreton
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Nov 2011
Finger Lakes, NY
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About 1oz of sugar per gallon should give a nice carbonation level.
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Old 03-08-2013, 03:43 PM   #3
Kashue
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Aug 2012
Cincinnati, Ohio
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I usually add 1/4 cup of sugar to a gallon of cider before bottling, as opposed to using tabs in each bottle. This will produce carbonation in about a week. More will cause carbonation faster but you risk sweetening the cider inadvertently. Less will be slower but may still work.

If you're used to tabs from beer or something, I'd think those would work, though. I'm sure it's covered somewhere here. I just prefer to sweeten before bottling since I usually make sweet cider anyway.

 
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Old 03-08-2013, 03:45 PM   #4
MarkKF
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Dec 2011
Meriden, CT
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I add 3/4 cup for 5 gal. and 1/3 cup for 2 gal.


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Old 03-08-2013, 03:54 PM   #5
Felixio
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Aug 2012
Baltimore, MD/Richmond, VA
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What kind of bottles are you using?
Are you looking for a 'hard cider'/'english cider' feel, or are you looking for more of a champagne feel?
What temperature is the cider?

 
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Old 03-08-2013, 04:06 PM   #6
kevinstan
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Oct 2012
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Looking for a crisp hard cider. Room temp is 68 F - anyone used the carb tabs before for cider ?

 
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Old 03-08-2013, 04:26 PM   #7
kevinstan
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Oct 2012
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Also, does everyone pasturize after carbing ? Like wait 2 weeks then pasturize ? Or just refrigerate and drink ?

 
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Old 03-08-2013, 05:20 PM   #8
MarkKF
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Dec 2011
Meriden, CT
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I pasteurize but I wait and wait and wait because I ferment dry and add a minimal amount of priming sugar.
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Old 03-08-2013, 07:26 PM   #9
kevinstan
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Oct 2012
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I keep seeing 1 oz of dextrose per gallon before bottling. Anyone second this ? Is this slightly carbed or heavily carbed. ? Also, how much is 1 oz dextrose equivalent to in cups ?

 
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Old 03-08-2013, 07:34 PM   #10
burshaw
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Jan 2013
, ontario
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1oz is 0.125 US cups
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