Electric Monk wrote:
On Jun 15, 2:34 pm, "Bob F" wrote:
"d36wfgvsbw2654" wrote in message
I thought my sparkling cider came out flat. Then I noticed that
everywhere I looked, the amount of sugar recommended for priming
in cider is about half that of beer. Is this just traditional or
is there another reason cider is prepared with less carbonation
than beer? Is there any reason I shouldn't prime cider the same
as for beer?

Sure, but then the question is what style of beer?
Belgian Golden? British Mild? German Weizen? I've
had both cider and beer that was all over the place
carbonation-wise (except for still beer).

I use CO2, but carbonate similarly. If you like more, use more. But do
remember than cider will ferment out further. Mine usually ends at
1.000 or lower. Keep this in mind to avoid bottle bombs.

I'm just a beginner, but I would have thought that fruit for cider
would have more natural sugar = more fermentation = more carbonation

Generally, both beer and cider are fermented completely
out, i.e., the yeast have no more sugar to work with. Then
it's primed (additional sugar added) just before bottling,
so the CO2 that is formed from the yeast activity on the
additional sugar results in carbonation.
So Bob, it shouldn't matter what the final gravity is,
the same amount of CO2 should be generated regardless. And
Monk, the source of the sugars for the initial fermentation
phase doesn't matter-- it's what put in the bottle/keg after
complete fermentation that matters.
--
Joel Plutchak "They're not people, they're HIPPIES!"
$LASTNAME at VERYWARMmail.com - Eric Cartman