I am getting closer and closer to the time that I will be needing to prime my cider so I have been looking at different priming methods and sugar types.
I am going to use cane sugar plain and simply because I have a ton of it and I have heard that if i use it i should use 1/2 Tsp but I have also heard that cider needs to be primed more to reach the correct amount of carb. I may use 1/2 Tsp and then do 1/8 Tsp increments up to 3/4 tsp.
Please let me know what you guys think. (I will be adding directly to the bottle and then shaking the bottle to disolve the sugar)
I am going to use cane sugar plain and simply because I have a ton of it and I have heard that if i use it i should use 1/2 Tsp but I have also heard that cider needs to be primed more to reach the correct amount of carb. I may use 1/2 Tsp and then do 1/8 Tsp increments up to 3/4 tsp.
Please let me know what you guys think. (I will be adding directly to the bottle and then shaking the bottle to disolve the sugar)