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?
>
> 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

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

Brett