Priming Sugar and CO2 Volume Question for Cider

[CanSaxMan]

I have 2 batches of cider on the go right now. Both were pressed from fresh apples - the first batch is about 5 GAL of 100% Northern Spy from my tree and the 2nd is 6 GAL of 50% Northern Spy, 50% Golden Russet. I intend to ferment them to dryness and then prime with sugar to bottle condition for carbonation. I have seen several calculators that will let you calculate how many grams of different sugars to add to get to a desired volume of carbonation but I am wondering what is an appropriate volume of CO2 for cider (2 volumes, 3 volumes, etc.)? Also, has anyone experimented with different sugars for priming cider? Any preferences or does it make a difference at such small amounts? This is my first attempt so any help is appreciated!

 

[WilliamSlayer]

Yes, you can taste a slight difference! I don't often carb my cider, but when I do, I use either cane sugar or lt brown sugar.

As to how carbonated to make it, its very subjective. More co2 will increase the 'carbonic bite' in the brew, but that may not be what you want. I prefer a lower carb level, usually around 1.5 - 2 volumes.

 

[Randzor]

I like 3.0... but its what you like.