Just wondering if anyone has any experience bottle conditioning with apple juice instead of corn sugar. I have a 6 gallon batch of cider I wish to bottle condition. It is at 1.008 (has been for the last week). It was made with Kirkland apple juice and 2 lbs of brown sugar. Used WLP002 English ale and nutrients. I was wondering how much more juice would be needed for bottle conditioning.The juice has 27g of sugar per 8oz. Any thoughts?
Bottle conditioning with juice
- Thread starter Ed-Wort
- Start date
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Lots of people use frozen concentrate for priming. If you check out the priming sugar calculators like this one -
http://www.northernbrewer.com/priming-sugar-calculator/
They say you need about 150 grams of sugar to take 6 gallons to 2.6 volumes of CO2 (sparkling) at 68°F. So, it depends on what level of carbonation you want and what temperature it'll condition in.
Be aware that it only takes a bit over 2 gravity points to get you there, so be really sure that your ferment is done before priming.
http://www.northernbrewer.com/priming-sugar-calculator/
They say you need about 150 grams of sugar to take 6 gallons to 2.6 volumes of CO2 (sparkling) at 68°F. So, it depends on what level of carbonation you want and what temperature it'll condition in.
Be aware that it only takes a bit over 2 gravity points to get you there, so be really sure that your ferment is done before priming.
S-04 ale yeast is my favorite so far.
