Priming Cider
 

First I want to thank all of you for all of your help. As you can tell I am
new to all this but very excited. I have made a hard cider from a simple
recipe. seems to be working great. The recipe does say that if you want
sparkling cider to prime before bottling, however it doesnt say how much
sugar to use to prime it. I have seen different amounts in different
recipes. One says use 1 cup, one says 3/4 and another says 1/2. These are
all for a 5 gallon batch. The recipe I have is 40 lbs sweet cider, 3Lbs
honey, 3 lbs brown sugar, and 2 packets of champain yeast. add all
ingredients, let fermit to finish and bottle. age in bottle 2 weeks. If you
want sparkling cider prime before bottling.
Thanks ahead,
Steve

Priming Cider
 

"Stephen" > wrote in message news:<oLEpb.99049$HS4.828083@attbi_s01>...

snip

> The recipe does say that if you want
> sparkling cider to prime before bottling, however it doesnt say how much
> sugar to use to prime it. I have seen different amounts in different
> recipes. One says use 1 cup, one says 3/4 and another says 1/2. These are
> all for a 5 gallon batch. \

Snip

They are all right.

It really depends on the amount of carbonation you want in the
finished cider. IMHO, 1/2 cup will be a little light. I would go with
the 3/4 cup for the first batch. That is a typical amount used in
bottle conditioned beer.

A full cup may result in gushers, but would probably still be ok if
you chill the cider well before opening. Normally, cider doesn't have
as much body as a beer, so gushers aren't as much of a concern.

This is assuming corn sugar is used. If granulated sugar is used, it
is recommend to go a little lighter. If honey is used, go heavier.

BTW, weight is a better method of measuring the priming sugars as it
will give more consistent results. 4oz of corn sugar, around 3.75 oz
of cane sugar or 4.5 oz of honey.

Andy

Priming Cider
 

For a 5 gallon (23 litre) batch, 3/4 to 1 cup of sugar is fine, which is the
rule of thumb for beers. When I made my cider, I used regular beer bottles
(341 ml) with crown caps. About 3/4 tsp of sugar per beer bottle is another
way to calculate it.


"Stephen" > wrote in message
news:oLEpb.99049$HS4.828083@attbi_s01...
> First I want to thank all of you for all of your help. As you can tell I
am
> new to all this but very excited. I have made a hard cider from a simple
> recipe. seems to be working great. The recipe does say that if you want
> sparkling cider to prime before bottling, however it doesnt say how much
> sugar to use to prime it. I have seen different amounts in different
> recipes. One says use 1 cup, one says 3/4 and another says 1/2. These are
> all for a 5 gallon batch. The recipe I have is 40 lbs sweet cider, 3Lbs
> honey, 3 lbs brown sugar, and 2 packets of champain yeast. add all
> ingredients, let fermit to finish and bottle. age in bottle 2 weeks. If
you
> want sparkling cider prime before bottling.
> Thanks ahead,
> Steve
>
>

Priming Cider
 

When do I know when to prime and bottle it? I talked with a local supplier
and he just said once the yeast is done you need to add another type of
yeast and the sugar or bottle it before the yeast is done. If I bottle it
before the yeast is done and add the 3/4 to 1 cup sugar will I be making
time bombs??
Steve

"Dan" > wrote in message
...
> For a 5 gallon (23 litre) batch, 3/4 to 1 cup of sugar is fine, which is
the
> rule of thumb for beers. When I made my cider, I used regular beer bottles
> (341 ml) with crown caps. About 3/4 tsp of sugar per beer bottle is
another
> way to calculate it.
>
>
> "Stephen" > wrote in message
> news:oLEpb.99049$HS4.828083@attbi_s01...
> > First I want to thank all of you for all of your help. As you can tell I
> am
> > new to all this but very excited. I have made a hard cider from a simple
> > recipe. seems to be working great. The recipe does say that if you want
> > sparkling cider to prime before bottling, however it doesnt say how much
> > sugar to use to prime it. I have seen different amounts in different
> > recipes. One says use 1 cup, one says 3/4 and another says 1/2. These
are
> > all for a 5 gallon batch. The recipe I have is 40 lbs sweet cider, 3Lbs
> > honey, 3 lbs brown sugar, and 2 packets of champain yeast. add all
> > ingredients, let fermit to finish and bottle. age in bottle 2 weeks. If
> you
> > want sparkling cider prime before bottling.
> > Thanks ahead,
> > Steve
> >
> >
>
>

Priming Cider
 

"Stephen" > wrote in message news:<O9isb.176538$Fm2.157338@attbi_s04>...
> When do I know when to prime and bottle it? I talked with a local supplier
> and he just said once the yeast is done you need to add another type of
> yeast and the sugar or bottle it before the yeast is done. If I bottle it
> before the yeast is done and add the 3/4 to 1 cup sugar will I be making
> time bombs??
> Steve
>

One or the other, not both.

Better way (IMHO) is wait for the yeast to finish then add priming
sugar and bottle. When your hydrometer readings stay the same over a
week or so, the yeast are probably finished enough so it won't cause
problems to prime and bottle. Just make sure the SG isn't too high
which may indicate a stuck fermentation. There should be enough yeast
left in the cider to ferment out the priming sugar.


Andy