Priming Apfelwein and bottle carbonating

[Stonedog]

All-

Sorry if this is has been asked before, but I haven't made Apfelwein since a year ago last spring and I have lost my notes...

So, I am making 2.5 gallons of Apfelwein. Plain old pasteurized stuff with maybe about 1/2-3/4# corn sugar added to add a bit o'kick and the tried and true Red Star Montrachet yeast.

I bottle carbonate. So, after a month of rhino farts, I add priming sugar to a clean carboy, rack to this carboy to make sure the priming sugar is good and mixed...then bottle...let sit for a week and then another week in the fridge....

I'm looking for a middling carb...not champagne!

So...I lost my notes on the amount of priming sugar I need to add to the racking carboy!

Help!?

 

[EJay]

I think the regular priming calculators will work fine for this. Last time I did a sparkling Apfelwine I carbed it heavily like Sparkling Wine (I think I went 3 volumes, maybe more), so it would have the mouthfeel of Champagne. It worked.

 

[Stonedog]

Oh...I don't know how to use those calculators....

Also, are the amounts you are given in weight or volume?

 

[Stonedog]

So, if I did it correctly, 1/4 cup of corn sugar?

 

[Maylar]

Yep. The calculator says 1/4 cup corn sugar for 2.5 gallons will give you about 2.2 volumes of CO2, which is moderate carbonation.