Bottling Confusion

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pappagio

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First time doing cider. 5 gallons pasturized cider 2.5 cups local honey. Broke my darn Hydrometer right before primary so no reading. Transfered to secondary today got a reading 1.002 checked it again - 1.002. I have read and read all the threads/websites for this and it's pulling me 19 different directions. What is a fool proof way to bottle?
 

NewBrewB

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If the hydrometer reading is the same, taken a couple of days apart, your fermentation is done (or at least close enough that your bottles won't explode).

As for cider questions... haven't attempted that one yet. Good luck!
 
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pappagio

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Thanks man. Now I was thinking about priming with brown sugar. Anyone know approx. what amount of sugar I may need?
 

alestateyall

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pappagio said:
Thanks man. Now I was thinking about priming with brown sugar. Anyone know approx. what amount of sugar I may need?

FYI...Brown sugar has molasses in it. It will add taste in addition to carbonation.
 

ScrewBrew

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Priming with brown sugar is fine, as is priming with cane sugar, maple syrup, honey, or any other sugar.

For my cider brews I often use Turbinado, which is essentially cane sugar before they separate it into molassas and table sugar. I like to think that its more "natural" and contains alot of the nutrients and minerals present in the cane sugar. It would take a really sensitive pallet to taste the difference. I can't tell. With brown sugar you might get a mollassas taste but I suspect it will be very minor. Its something I've been meaning to try actually.

Here is a good calculator to figure out how much of which particular sugar you'll need:
http://www.northernbrewer.com/priming-sugar-calculator/
 
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