"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?

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.

Bob