So, about to bottle the first 3 gallons of 18 total of cider we pressed this fall. Its all been an experiment, and I'm continuing with this trend. So, this batch was pressed 11/17 from our own apples, pitched with Saflager w-34/70 (an unusual choice I know, but my basement stays in the 50's and this seemed cold for anything but a lager yeast. initial S.G of 1.050, was 1.004 when racked to secondary in December. Nice and clear.
So, planning to bottle in recycled beer bottles, shooting for a lightly carbonated (around 2 volumes of CO2) cider. Planning to add either plain sugar or FAJC to prime- have some tables, etc for this calculation for sugar. Was planning to bottle the 1st 2 gallons like this, let cement to a dry sparkling cider. Was going to add FAJC to the last gallon to go for a semi-sweet cider. Will bottle pasteurize.
So, anyone know how much FAJC to add/ gallon to prime to 2 volumes of CO2? and do I need to do anything to pasteurize/ sanitize it, or can I just dump it in? Planning to mix the sugar with just enough water to dissolve and heat to at least 170 degrees. Thanks.
So, planning to bottle in recycled beer bottles, shooting for a lightly carbonated (around 2 volumes of CO2) cider. Planning to add either plain sugar or FAJC to prime- have some tables, etc for this calculation for sugar. Was planning to bottle the 1st 2 gallons like this, let cement to a dry sparkling cider. Was going to add FAJC to the last gallon to go for a semi-sweet cider. Will bottle pasteurize.
So, anyone know how much FAJC to add/ gallon to prime to 2 volumes of CO2? and do I need to do anything to pasteurize/ sanitize it, or can I just dump it in? Planning to mix the sugar with just enough water to dissolve and heat to at least 170 degrees. Thanks.
