Hey everyone, sorry if this has been answered before, I was looking through the forum to find an answer but couldn't.
I've started a batch of cider that I'm planning on bottling in 750ml beer bottles. I havnt done this yet as I normally just consume from my primary haha but I want to bottle carb and have it ready to drink early next year sometime. My o.g was 1.070 and when asking for advice at a home brew store he recommended I bottle at 1.005-1.010 with a teaspoon of priming sugar per 750ml bottle. He then said leave them for 2 weeks at about 20°c and cold crash.
Now I just wanted to check if this is a good idea? In the past my cider has fermented below 1.000 and I'm nervous that his advice will create havoc with exploding bottles. Please could you put my mind at ease or offer some better advice? Thanks very much!
This is a pic of the bottles I'm using.
View attachment 1450067218217.jpg
I've started a batch of cider that I'm planning on bottling in 750ml beer bottles. I havnt done this yet as I normally just consume from my primary haha but I want to bottle carb and have it ready to drink early next year sometime. My o.g was 1.070 and when asking for advice at a home brew store he recommended I bottle at 1.005-1.010 with a teaspoon of priming sugar per 750ml bottle. He then said leave them for 2 weeks at about 20°c and cold crash.
Now I just wanted to check if this is a good idea? In the past my cider has fermented below 1.000 and I'm nervous that his advice will create havoc with exploding bottles. Please could you put my mind at ease or offer some better advice? Thanks very much!
This is a pic of the bottles I'm using.
View attachment 1450067218217.jpg