Carbonating Cider using keg tap

[Soberone]

Hi all,

Noob here, so please be gentle

I get my cider down to ~0.998, as I like it bone dry. I also prefer it super carbonated - almost like champagne. I have found that the back-sweetening/priming method is really inconsistent, and occasionally, real explody-like.

I have a pass-thru drilled into my fridge, with taps, kegs, CO2, regulator, etc... My hope is that I can use this both to bottle (fully carbonated and stable), and use to serve on tap.

Can I transfer my cider into a keg straight from secondary (uncarbonated), and use the keg/tap pass-thru to immediately carbonate to my liking and bottle?

Thanks!!

 

[Maylar]

Yep.
I typically keg at about 2.5 volumes (13 psi @ 40°F) and bottle with a wand at about 5 psi. Cider doesn't foam much.

 

[Transamguy77]

Yes you can do that but it wouldn't be immediately, it may take a few days at 30 psi to carbonate then you can bleed off the pressure and set it to want you like and then bottle from there.

 

[Soberone]

Awesome - thanks!!!