Kegging, bottling and backsweetening

[paint94979]

Hello everyone,

I switched last year from beer to cider making. I made 2 5 gallon batches one fermented with White Labs cider yeast and the other Wyeast. Both finished out a little past 7% abv. Anyways they have been aging for a little past 10 months in 3 and 1 gallon carboys. Just popped off the airlocks tonight to force carb them and im glad i don't have apple cider vinegar I do however have very dry and tart cider(obviously). My question is what are you guys using for a force carb psi? Im planning on backsweetening, bottling then pasteurizing them in a kettle at 190*. Any tips or insight into my plan? Thanks oh and im definitly going to be making another batch just as soon as I get a chance to run to the farm.

 

[paint94979]

No one has a tip for setting co2 psi?

 

[javalin]

What method of force carbing are you using? Are you planning to carb in a keg or are you using a carbonator cap and a PET bottle?

 

[GilSwillBasementBrews]

Here is a good chart for carbonation volumes per temp and psi setting. I know for beer average is 2.5 volumes. Not sure what you would want in a cider. I'd start low. It's much easier to add carbonation than it is to remove it.


Sent from somewhere to someone

 

[paint94979]

I'm carbing in a keg

 

[javalin]

Then use the above chart in the green area.

 

[MarkKF]

What is a typical carb vol. for s forced carb. cider?

Do you just pressurize at the charted psi/temp. for a week to carb.?

What psi is recommended for dispensing?

 

[nbstl68]

View attachment 221724

Here is a good chart for carbonation volumes per temp and psi setting. I know for beer average is 2.5 volumes. ...

I don't know anything about carbonation, so may be misinterpreting, but is it just me thinking something is not right with that chart.
Looking at the low end values for the green area, the suggested psi is the same, (2.23) for 30 deg as it is for 65 deg??

 

[GilSwillBasementBrews]

I don't know anything about carbonation, so may be misinterpreting, but is it just me thinking something is not right with that chart.

Looking at the low end values for the green area, the suggested psi is the same, (2.23) for 30 deg as it is for 65 deg??

Yes the 2.23 is correct. At 65F you need to set your regulator to 24PSI to get 2.23 volumes of co2. At 64F you need to set your regulator to 23PSI to get 2.23 volumes of co2. At 30F you need to set your regulator to 5PSI to get 2.23 volumes of co2

 

[GilSwillBasementBrews]

The colder the liquid is the less pressure it takes to reach the same volume of co2 as colder liquids absorb more co2 than warmer liquids.

 

[Maylar]

What is a typical carb vol. for s forced carb. cider?

That's personal preference. 2.0-2.6 seems to be the range of commercial ciders.

Do you just pressurize at the charted psi/temp. for a week to carb.?

Pretty much. Maybe 10 days.

What psi is recommended for dispensing?

I use 13 psi at 40°F, a little less if I get foam.