Carbonating hard cider- levels and processes

[brewmaster48]

I am in the process of carbonating 500 gals. hard cider. This is a big step for me as we did 110 gals last year in 5 gl. korny kegs. I now have 75 gl. vessels that I can pressurize. A couple questions

1. Once a volume of cider is carbonated in a sealed vessel can or does it lose it carb levels?
2'. Cider has been in a secondary for 6 weeks, I did add sorbate and soduim metabisulfite. FG is 1.005. Should there be enough residual yeast to add sugar and co2 to carbonate, or is sugar a waste?
3. And we are also going to be canning some of it, is there a limit on carb level when canning?
4. When racking and transferring and canning, how much oxygen exposure can affect the flavor?

Thank You, Ron
Navarino Orchard Syracuse ny

 

[Maylar]

1. Nope
2. Adding sorbate prohibits bottle conditioning.
3. Typical carb levels are 2.5-3 vols. Bottles handle that, I dunno about cans.
4. Short term exposure isn't a problem.

 

[brewmaster48]

1. Nope
2. Adding sorbate prohibits bottle conditioning.
3. Typical carb levels are 2.5-3 vols. Bottles handle that, I dunno about cans.
4. Short term exposure isn't a problem.

Another crazy question Maylar, I usually carb a korny keg at 30 psi for a week at 50 deg. then hit again at 10psi, if i am doing 75 gls would i use same process? Just wondering as more volume.. more co2. Also, should I use carbonation stone or gas it like a keg? Thanks..

 

[Maylar]

Pressure should not depend on volume.
You asked about O2 exposure - I assume you purge your kegs of air?

 

[brewmaster48]

Pressure should not depend on volume.
You asked about O2 exposure - I assume you purge your kegs of air?

Yes..ok thanks again