I want to prime my second apple cider when bottling in a couple of
days to get bubbles. Though I might use some frozen cider (juice) to
not only add sugar , a touch of acid, but APPLE TASTE! Why not? I
would let the syrupy stuff drip out of the frozen core of juice,
collect it, then use as the priming syrup.

Question... ho much? I have a 3 gallon batch. I know this is
difficult because it matters wether you take the first, thicker sugary
pint or let half the gallon drip out (I have a couple gallons of last
years juice in the deep freeze). Is there any know formula for what
specific gravity the priming syrup should be? That would be more
accurare than recipes I see using sugar or honey and water. And then
how much do you put in each bottle, like a teaspoon full? If the
frozen cider juice is not high enough in sugar I would add some to it.

I assume I don't need to add yeast again since the cider, though done
fermenting, long time ago, was not stabilized or filtered.

Thoughts please..

Thanks,

NNEd

I would make a simple syrup by boiling 1/2 cup of sugar with 1/2 cup
(for 3 gal.) of water for 5 minutes. I would rack the cider into
another container with the syrup before bottling and stir well.

What are the specifics of your cider? Where did you get it? Did you
add any sugar to it before fermenting? What king of yeast?

The best results I had is with 5 gallons of high quality
unpasteaurized cider and 5 cups of sugar fermented with the natural
yeasts. I start in Oct. and it usually does not clear until Feb. I
then bottle the 5 gallon batch with 3/4 cup of sugar. No need to add
more yeast.


On 5 Oct 2004 15:55:43 -0700, (Ned) wrote:

>I want to prime my second apple cider when bottling in a couple of
>days to get bubbles. Though I might use some frozen cider (juice) to
>not only add sugar , a touch of acid, but APPLE TASTE! Why not? I
>would let the syrupy stuff drip out of the frozen core of juice,
>collect it, then use as the priming syrup.
>
>Question... ho much? I have a 3 gallon batch. I know this is
>difficult because it matters wether you take the first, thicker sugary
>pint or let half the gallon drip out (I have a couple gallons of last
>years juice in the deep freeze). Is there any know formula for what
>specific gravity the priming syrup should be? That would be more
>accurare than recipes I see using sugar or honey and water. And then
>how much do you put in each bottle, like a teaspoon full? If the
>frozen cider juice is not high enough in sugar I would add some to it.
>
>I assume I don't need to add yeast again since the cider, though done
>fermenting, long time ago, was not stabilized or filtered.
>
>Thoughts please..
>
>Thanks,
>
>NNEd

I already decided to add the reserve... I don't just want the bubbles,
I want the apple flavor pumped up a bit. I used a cider yeast on
cider juice... nothing fancy. It's been sitting in the carboy sice
late last year and is good as a still beverage. I didn't want to rack
because it hasn't been handled much (racked) so why start now if I can
help it. Any pages devoted to cider making (that has about priming...
a couple I found dtell you to go elshwhere for that info. or ignore it
completely).

NNed

Bill Norrish > wrote in message >. ..
> I would make a simple syrup by boiling 1/2 cup of sugar with 1/2 cup
> (for 3 gal.) of water for 5 minutes. I would rack the cider into
> another container with the syrup before bottling and stir well.
>
> What are the specifics of your cider? Where did you get it? Did you
> add any sugar to it before fermenting? What king of yeast?
>
> The best results I had is with 5 gallons of high quality
> unpasteaurized cider and 5 cups of sugar fermented with the natural
> yeasts. I start in Oct. and it usually does not clear until Feb. I
> then bottle the 5 gallon batch with 3/4 cup of sugar. No need to add
> more yeast.

I was hoping to do this in the next couple of days and thought I might
bump this up again to see if there is a procedire for this sort of
thing since I don't want bottle bombs, or any suggestions. Thanks...

.... or any cider websites that talk about making carbonated kinds.

NNed

(Ned) wrote in message . com>...
> I already decided to add the reserve... I don't just want the bubbles,
> I want the apple flavor pumped up a bit. I used a cider yeast on
> cider juice... nothing fancy. It's been sitting in the carboy sice
> late last year and is good as a still beverage. I didn't want to rack
> because it hasn't been handled much (racked) so why start now if I can
> help it. Any pages devoted to cider making (that has about priming...
> a couple I found dtell you to go elshwhere for that info. or ignore it
> completely).
>
> NNed

Googles been giving me problems so I hope this doesn't double post...
bumping this up as I wanted to work on this next few days.

Thanks,

NNed

(Ned) wrote in message . com>...
> I already decided to add the reserve... I don't just want the bubbles,
> I want the apple flavor pumped up a bit. I used a cider yeast on
> cider juice... nothing fancy. It's been sitting in the carboy sice
> late last year and is good as a still beverage. I didn't want to rack
> because it hasn't been handled much (racked) so why start now if I can
> help it. Any pages devoted to cider making (that has about priming...
> a couple I found dtell you to go elshwhere for that info. or ignore it
> completely).
>
> NNed

Ned... Priming.. I add 200 - 215 gms of sugar to a 23L carboy of
cider. any more and the bottom comes out of the bottle. (beer bottle
size) does this help you??

cheers
Marv




On 9 Oct 2004 12:26:39 -0700, (Ned) wrote:

>I was hoping to do this in the next couple of days and thought I might
>bump this up again to see if there is a procedire for this sort of
>thing since I don't want bottle bombs, or any suggestions. Thanks...
>
>... or any cider websites that talk about making carbonated kinds.
>
>NNed
>
(Ned) wrote in message . com>...
>> I already decided to add the reserve... I don't just want the bubbles,
>> I want the apple flavor pumped up a bit. I used a cider yeast on
>> cider juice... nothing fancy. It's been sitting in the carboy sice
>> late last year and is good as a still beverage. I didn't want to rack
>> because it hasn't been handled much (racked) so why start now if I can
>> help it. Any pages devoted to cider making (that has about priming...
>> a couple I found dtell you to go elshwhere for that info. or ignore it
>> completely).
>>
>> NNed

Ned... Priming.. I add 200 - 215 gms of sugar to a 23L carboy of
cider. any more and the bottom comes out of the bottle. (beer bottle
size) does this help you??

cheers
Marv




On 9 Oct 2004 12:26:39 -0700, (Ned) wrote:

>I was hoping to do this in the next couple of days and thought I might
>bump this up again to see if there is a procedire for this sort of
>thing since I don't want bottle bombs, or any suggestions. Thanks...
>
>... or any cider websites that talk about making carbonated kinds.
>
>NNed
>
(Ned) wrote in message . com>...
>> I already decided to add the reserve... I don't just want the bubbles,
>> I want the apple flavor pumped up a bit. I used a cider yeast on
>> cider juice... nothing fancy. It's been sitting in the carboy sice
>> late last year and is good as a still beverage. I didn't want to rack
>> because it hasn't been handled much (racked) so why start now if I can
>> help it. Any pages devoted to cider making (that has about priming...
>> a couple I found dtell you to go elshwhere for that info. or ignore it
>> completely).
>>
>> NNed

"islander" > wrote in message
...
> Ned... Priming.. I add 200 - 215 gms of sugar to a 23L carboy of
> cider. any more and the bottom comes out of the bottle. (beer bottle
> size) does this help you??
>
> cheers
> Marv
>
They make the most interesting sound when the bottom blows out and the
wines gushes out of your cabinet, sort of a PONG! fiiizzzzzz.......

(islander) wrote in message >...
> Ned... Priming.. I add 200 - 215 gms of sugar to a 23L carboy of
> cider. any more and the bottom comes out of the bottle. (beer bottle
> size) does this help you??
>
> cheers
> Marv

What does that tranlate to in juice at what specific gravity?

NNed

"Ned" > wrote in message
om...
> (islander) wrote in message
>...
> > Ned... Priming.. I add 200 - 215 gms of sugar to a 23L carboy of
> > cider. any more and the bottom comes out of the bottle. (beer bottle
> > size) does this help you??
> >
> > cheers
> > Marv
>
> What does that tranlate to in juice at what specific gravity?

Two litres at sg 1.100

>
> NNed