Thinking about a carbonated cyser, questions

[bushpilot]

Edit: bringing the questions up top.

• Any suggestions or anything I missed?
• Are swingtops reliably OK for carbonation?

I am thinking about doing a semi-sweet carbonated cyser, 9-10% abv. I have a few cysers under my belt, but this is the first time I will use erythritol to sweeten (rather than stabilizing and back sweetening with honey), and the first attempt at carbonating.

Primary

• Tree Top Sweet and Tart Cider (1 gallon) Tree Top Apple Cider Sweet & Tart - 64 Fl. Oz. - Safeway
• Wildflower honey (mine, I am a beekeeper) to OG 1.070 - 1.075
• Pectic enzyme
• 1/2 tsp Potasium Bicarbonate
• 1/2 tsp Bentonite
• TOSNA protocol
• K1V-1116 yeast
• Ferment dry

After fermentation and secondary

• Erythritol to taste
• Wine tannin to taste
• Acid blend to taste (not expecting to need it)

Bottling

• Prime with 15.3g sucrose (Homebrew Priming Sugar Calculator)
• Bottle in swingtop bottles

Any suggestions or anything I missed? Are swingtops reliably OK for carbonation?

 

[HeyGuero!]

All I can contribute is about swing tops. I’ve carbonated cyser in them. I’ve never had it happen to me but Ive heard that upon over-carbing the seals fail before the glass does which is bittersweet.

best of luck!

 

[bushpilot]

Pitched this one today. OG 1.072.

 

[Ty520]

All I can contribute is about swing tops. I’ve carbonated cyser in them. I’ve never had it happen to me but Ive heard that upon over-carbing the seals fail before the glass does which is bittersweet.

best of luck!

I have a closet covered in dark purple blackberry melomel stains that prove otherwise ;-)

 

[HeyGuero!]

I have a closet covered in dark purple blackberry melomel stains that prove otherwise ;-)

I literally at this moment have several swingtops in my hodge podge ordinance disposal set up: large stainless pots with large stainless mixing bowls on top because I tried to pasteurize and they started fizzing like crazy. I’ve popped the seals several times to release pressure but they’re still going.

I am learning…. That I am a grade A dingus.

 

[bushpilot]

This one is currently in the secondary, fermented nicely. Unfortunately, I have now had the joy of experiencing pectic haze.

It drops lees nicely in the primary, but it has hardly changed in cloudiness in the secondary. After a week in my cold crash room (a cold, unheated portion of our house, basically refigerator temps right now), there is a slight dusting of lees on the bottle, but the cyser remains very hazy.

Why did this happen? Two reasons that I see:

1. I was basically out of pectic enzyme, but dumped in what I had. I believe it about a half dose (I didn't actually measure it.)
2. I also put the pectic enzyme and the bentonite both in at pitch. Apparently I should have waited a day or so before adding the bentonite?

Anyway, some more pectic enzyme is on order, which will hopefully clear the haze. The ABV is less than 10%, so hopefully the alcohol will not impede its effectiveness.