Bottle carbonation problem

It seems that I’ve waited to long again in secondary and my cider is still and sweet . The yeast must have died. I used cote d blanc this time and waited about 6 weeks before bottling. I’ve heard that there is a yeast that can be added at bottling to help carbonation. What would that be?

 

You could certainly add a few grains of cote d'blanc yeast, or some will chime in with "champagne yeast".

 

CBC-1 is the bottling yeast I use when I need to reyeast at bottling time.
But 6 weeks isn't that long and the Cote des Blanc should have been still viable. Did you treat with Camden or something? How long has it been in the bottles? At what temperature?

 

Agreed that the yeast is almost certainly still viable... you mentioned you 'waited too long' so now it's still and sweet... the still I understand as there is no reason it would not be still... but not sure why it's sweet.

I'm thinking you maybe usually bottle while there is still some sugar in there and fermentation is happening, and this time you missed the window. To bottle carb after fermenting dry, the easiest way is just to add some more sugar for the yeast to consume (around 1 ounce/30 grams of sugar per gallon). A tougher way is to add a more 'aggressive' yeast, as others have mentioned.

-Andrew
diyhardcider.com

 

30 grams per gallon sounds like a bit much, to be honest. In beer, 50 grams is enough for a whole 5.5 gallon batch.

 

Huh?

 

I was responding to the person above mine commenting on the batch priming of the cider. Would 30 grams of sugar per gallon not be a bit too much, causing an overcarbonated cider in the bottle?

EDIT I guess it does depend on what sugar and to what level you want to carbonate it personally.

Just ignore me sometimes I do think out loud too fast

 

CDB is more than capable of fermenting and bottle conditioning cider. It doesn't just "die".

Have you taken specific gravity readings? What did you start with? What is it now?
How long have the bottles been sealed? What's the temperature?
What was your process like? Have you done anything that might inhibit bottle conditioning?

The more details you can provide, the better we can assist you in figuring out what's going on.

 

One ounce of sugar (around 28 grams) is what I use in 1 gallon. And many folks don't bother measuring and just use one full can of frozen apple juice concentrate in a 5 gallon batch... which is usually 1.5 cups, which is 6 servings, each serving having a bit less than an ounce of sugar (around 27 grams).... so that is a bit over an ounce of sugar per gallon. Plus it's amazingly convenient with no measuring/sterilizing measuring equipment, etc.

50 grams of sugar in a 5.5 gallon batch of beer (assuming temperature of 65 degrees and assuming you are using sucrose) would result in 1.6 vols of carbonation, which is lower than most prefer (https://www.northernbrewer.com/pages/priming-sugar-calculator). But do what you like!

-Andrew
diyHardCider.com

 

It’s sweet because I back sweetened with stevia1.5 oz per gal. and the added sugar for bottle carbing 1 oz per gal. Which hasn’t fermented . No campden was added since before fermentation. Finished gravity was 1.000.

 

I’ll try waiting some more
It’s been 10 days and my test soda
Bottle hasn’t gotten hard
Yet.

 

There you go. Patience Padawan Patience.
No disrespect meant. I'm watching Star Wars with my grandson, and it just slipped out.










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