Doveguy
Member
Has anyone attempted to carbonate their hard cider by adding some dry ice to their bottled cider? I want to produce a sweet, carbonated cider that does not contain any yeast sediment at the bottom of my bottles. If I allow it to carbonate naturally in the bottle, the extra sugar in the cider will make it too carbonated. (bottles may break, etc) and I get that yeast sediment that mixes into the glass when you pour it for drinking. So my theory is that I raise the temp of my fermented cider to about 150 in my brew pot which kills all yeast, but it is not hot enough to boil away the alcohol, pitch the sugar in to taste, then bottle with a few pieces of dry ice. The dry ice should dissolve into the cider and I will end up with carbonated, sweet hard cider with no residual yeast in the bottom of the bottle. Please tell me why this would not work.
