My cider had reached a cessation in it's ferment. So I've rebottled it, and am letting it go through a mellowing phase. I was planning to use back-carbonating once it was ready to bottle. How much sugar is recommended for about a half gallon? And could I use maple syrup for this instead of white/brown sugar?
Questions about wild-fermented cider
- Thread starter LePaix
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dinnerstick
Well-Known Member
there is no front-carbonating in this business; it all must go through the service entrance
use the same amount as for any beer. try an online priming calculator such as tastybrew. maple syrup is fermentable and therefore suitable, as long as you can determine the sugar content so you don't overprime
use the same amount as for any beer. try an online priming calculator such as tastybrew. maple syrup is fermentable and therefore suitable, as long as you can determine the sugar content so you don't overprime
