First, my apologies if this has already been answered o. The forum, the search function gave me some results, but didnt necessarily answery question. Ok, ider gurus, tell me if I am wrong in my thinking or if my math is bad.
I am going to make a sparkling cider using a similar recipe to Unicorn Blood. All gravity checks have taken place, and I am hovering at about 1.000. I used an ale yeast, so I'm fairly confident that my fermentation is complete, and it has stayed consistent for a week. I would like to bottle with apple juice as my primer, not table sugar.
I typically use 2/3 cup sugar to prime my ciders per 5 gallons. This gives me my preferred bubbly-ness. 2/3 cup is about 32 teaspoons of sugar. Table sugar is 4g of sugar per teaspoon, putting me at about 128 grams per 2/3 cup of sugar. My Juice is 26g of sugar per serving. One serving is 8 oz. This would put me at roughly 40 oz. of juice to give me 128g of sugar for priming.
Does this look correct? Am I off? I do not want to blow up all my bottles. Any input is appreciated. If it can't be done, I will simply use sugar for priming. Thanks in advance!
I am going to make a sparkling cider using a similar recipe to Unicorn Blood. All gravity checks have taken place, and I am hovering at about 1.000. I used an ale yeast, so I'm fairly confident that my fermentation is complete, and it has stayed consistent for a week. I would like to bottle with apple juice as my primer, not table sugar.
I typically use 2/3 cup sugar to prime my ciders per 5 gallons. This gives me my preferred bubbly-ness. 2/3 cup is about 32 teaspoons of sugar. Table sugar is 4g of sugar per teaspoon, putting me at about 128 grams per 2/3 cup of sugar. My Juice is 26g of sugar per serving. One serving is 8 oz. This would put me at roughly 40 oz. of juice to give me 128g of sugar for priming.
Does this look correct? Am I off? I do not want to blow up all my bottles. Any input is appreciated. If it can't be done, I will simply use sugar for priming. Thanks in advance!
