Kegging/Carbing cider

[Morrey]

I finished my first cider and it is actually pretty drinkable. I learned a great deal about cider which is a whole different animal than my familiar beer brewing experience.

I kegged the finished cider with the set and forget method at 36F at 12psi CO2. I let it carb and condition for a month under gas and refrigeration. The cider is a slight bit effervescent, but not really carbed like champagne perhaps. I suppose each cider maker has their own taste preferences, but what am I looking for here? I bumped the gas up to 16 psi at 36F and gonna let it settle off for another day or so.

Suggestions about carb levels??

 

[Maylar]

12 psi at 36F would be a bit more than 2.6 volumes and that's where most of us set it. Some people like it a bit more, like 3.0 vols, 15-16 psi.