I have five gallons of pear juice that I fermented with champagne yeast. It now has aged for a few months in a carboy. I also added light toast american oak. I have champagne bottles and want to carbonate it in the bottle. I will filter the cider before bottling and I want it to be similar to champagne when done. I would like to use maple sugar (not syrup) as I am thinking it may give some interesting flavors mixing with the oak and pear. My question is how much maple sugar to use? Anyone have some experience with using maple sugar? I am thinking a cup.
Carbonating Pear Cider with Maple Sugar
- Thread starter divedeep
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I really have no idea. Are you familiar with bottle conditioning beer, where the rule of thumb is 4 ounces of table sugar (approximately 2/3 cup) per 5 gallons for middle-of-the-road carbonation? I have no idea how maple sugar relates to table sugar, though. Actually I'm not even sure what maple sugar is and would love to hear about it.
atknumber8
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I just ordered a Maple Cider at the bar last night. Got me searching for some diy ideas on this site. I'm not the most experienced cider maker. Ive bottled a few gallons of cider myself. I typically use one can of apple juice concentrate to bottle a gallon of cider. Maybe you can use that as a reference as to how much maple sugar you would add your Maple Cider. I think you've got a good plan. Personally I might start with 3/4 cup of sugar per gallon. Tasted as you go. You can always add more sugar to taste.
here following some links how much sugar to add according to desired co2 level.
first one integrate not maple sugar but maple syrup
http://www.northernbrewer.com/priming-sugar-calculator
http://www.tastybrew.com/calculators/priming.html
I think the co2 level for champagne is up to 4, you can simulate in the first link
hope helps
first one integrate not maple sugar but maple syrup
http://www.northernbrewer.com/priming-sugar-calculator
http://www.tastybrew.com/calculators/priming.html
I think the co2 level for champagne is up to 4, you can simulate in the first link
hope helps
I have made hard apple cider many times, and have had much success making a champagne like product. This is my first attempt at using pears. I have previously used white sugar. Maple sugar is made from cooked down maple syrup and is not as refined as white sugar, so I am thinking it will take more to produce the same amount of carbonation. I will try about 8ozs, instead of the 4-5 ozs that would be used with white sugar.
