ToeCutter10
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- Oct 27, 2019
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Hi all. I'm new to brewing cider and new to this forum.
I did a 5 gallon batch of store bought fresh pressed 100% apple juice. Fermentation went well. O.G 1.056, F.G .996. I used lalvin ec 1118. Transferred to secondary after 2weeks and let sit for 2 additional weeks. I bottled today and wanted sparkling cider so I racked to bottling bucket and added 141 g of dextrose dissolved in 1.5 cups of water. I entered my numbers into a carbonation calculator and came out to 141 g.
I have read so many different opinions on how to properly carbonate and store cider that I'm confused what to do with my bottles. Right now they are in a darkish room at 68F. My plan is to leave them there for 2 weeks then try a sample. I have read about possible bottle bombs, but I'm hoping I carbonated properly. Do I need to cold crash? Should i have added a sprinkle of yeast before bottling because of the FG of .996?
Any input will help
I did a 5 gallon batch of store bought fresh pressed 100% apple juice. Fermentation went well. O.G 1.056, F.G .996. I used lalvin ec 1118. Transferred to secondary after 2weeks and let sit for 2 additional weeks. I bottled today and wanted sparkling cider so I racked to bottling bucket and added 141 g of dextrose dissolved in 1.5 cups of water. I entered my numbers into a carbonation calculator and came out to 141 g.
I have read so many different opinions on how to properly carbonate and store cider that I'm confused what to do with my bottles. Right now they are in a darkish room at 68F. My plan is to leave them there for 2 weeks then try a sample. I have read about possible bottle bombs, but I'm hoping I carbonated properly. Do I need to cold crash? Should i have added a sprinkle of yeast before bottling because of the FG of .996?
Any input will help