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I bought the 29 mm bell for it so that isn't the issue.

The problem is wanting to disgorge yeast from my cider in the champagne bottles which is easier with a crown cap.

Reverse the crimping halves? I have a table capper and so far the 29 mm are very loose on the cooks bottles

Also by what I mean traditional, look up Methode Champanoise and that's how you'd get rid of the yeast. I'm doing it with a hard cider I freeze concentrated to get 22brix so it would work out to about 11-12% and be like champagne with no yeast.

And by off flavors from the dextrose, I mean a high aldehyde (bland apple taste with worse after taste). This is usually from the yeast incompletely or quickly fermenting so I'm assuming it was just too simple of a sugar.

Do not use dextrose. I've seen that it is supposedly better because it is a simpler and more easily fermented sugar but I've gotten off flavors every time I've used it. It may be the yeast type, but I figure it's safer to avoid and just use table sugar which has never given me any issues. As to...

I live in a fraternity in Montana. Beer-drinking frat boys + Montana Craft Beer = plenty of bottles to reuse. I never bought bottles once until I decided on some larger 22 oz for a cider-beer and champagne bottles for a sparkling cider.

If you prime a wine-like product like cider, you'll get a yeasty taste most people will hate unless you do a traditional method sparkling wine conditioning which is very time consuming.

I tried both European 29mm and Standard 26. I had the same issue with the 26 in that I had to stretch out the cap before it would go on and am not sure it would even hold pressure if I bottled in it. The 29 mm were too big and flopped around a little after capped. It's really depressing as I...

Has anyone tried reusing Cooks bottles? The European caps are definitely way too big but in order to get the Standard size to fit, I almost have to stretch them out over the top first. I'm not sure if there is some between size or what...

I felt I needed to contribute to this thread since I've seen it several times while doing research for a cider champagne of my own. I've always wanted to do a champagne style cider, but every time I've added sugar, honey, or syrup to increase the abv (cyser style) it has always decreased the...