I have had my cider fermenting in the secondary for 2 weeks now. Nice and dry. 1.000 as it sits right now. Very slow activity in the airlock. One bubble every 5 minutes or so. Very tiny bubbles in the cider (malolactic fermentation?)
As this is my first batch I am not ready to try my hand at the potentially explosive results of heat pasteurization. Planning on adding just a touch of sweetness with xylitol and priming it for bottling this weekend.
My question is how much priming sugar (corn sugar) do I add? I'd like a nice fizzy cider, but not as much as champagne. And no bottle bombs either.
Does anyone have a set amount to add?
Used EC-1118 if it matters for carbonation.
As this is my first batch I am not ready to try my hand at the potentially explosive results of heat pasteurization. Planning on adding just a touch of sweetness with xylitol and priming it for bottling this weekend.
My question is how much priming sugar (corn sugar) do I add? I'd like a nice fizzy cider, but not as much as champagne. And no bottle bombs either.
Does anyone have a set amount to add?
Used EC-1118 if it matters for carbonation.