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Old 11-21-2008, 02:25 PM   #1
Feb 2008
Posts: 8

Hello all -

I plan to bottle carb approx 2gallons of cider tonight, and was curious about how much priming sugar to use.
The last time I bottled 5gal of Ed's Apelwiein i used one of the prepackaged priming sugars (4.5oz?). This seemed like it didn't carb up very well, do ciders need just a bit more priming sugar to get that bubbly thing going on?

This 2gal batch is pretty simple:
2gal apple juice
WLP001 yeast

Any recommendations would be appreciated.


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Old 11-21-2008, 02:42 PM   #2
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts

Generally speaking you can use 1 oz of priming sugar per gallon. Sounds like your prepackaged was a little on the low side. But keep in mind that cider won't maintain a head like a beer does, think of it more like a sparkling wine.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

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Old 11-21-2008, 02:48 PM   #3
MikeRLynch's Avatar
Nov 2006
Posts: 888
Liked 11 Times on 10 Posts

A follow-up question: I think cider benefits from a high level of carbing, has anyone got a ratio for getting it up to about 3 atmos (as much as the standard beer bottle can take)? I don't need cider bombs...
Lost Elm Brewing Co.
Stafford Springs, CT

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Old 11-21-2008, 03:53 PM   #4
Feb 2008
Posts: 8

I wasn't concerned about a head at all, just wanted it to be good and fizzy.
1:1 sounds good, but how about something like 1.5:1?
What would be too much for a 2gallon batch then?
Could I expect bombs with 3oz for 2 gallons?

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