bulk priming sparkling cider? How much sugar

[Stanleythecat]

I've just started a cider and wanted to bulk prime it for carbonation. How much sugar do you add?

Have done a very successful sparkling wine and the recipe suggests around 285g of sugar for 23l. This is about 12g/litre, the cider recipe recommends around 7g.

I was wondering what you do? How much you add and does it work?!

Leo

 

[evanvine]

I don't like a deal of fizz, so only use 1/2 teaspoon per litre.
1 teaspoon per litre should give you plenty of fizz (approx 5g/l).

 

[ScottM]

I got a good carbonation in my cider by adding 200g and bulk priming.

 

[graysalchemy]

I usually use about 7g/L for cider 4g/l for ale.

 

[Stanleythecat]

Thanks Guys

All different then! I quite like it fizzy (showing that I'm not the authentic cider connoisseur!)

So maybe I'll head somewhere inbetween... 8.5g/l!!!?

Leo

 

[ScottM]

Thanks Guys

All different then! I quite like it fizzy (showing that I'm not the authentic cider connoisseur!)

So maybe I'll head somewhere inbetween... 8.5g/l!!!?

Leo

You'll want more than that bud. You sound like you enjoy it similar to myself so I would definitely go with 200g (5g per pint)

 

[graysalchemy]

If you are putting into bottles you run the risk of disturbing the yeast sediment at that rate. Wine and Cider yeast do not compact as well as ale yeast IMHO and since bubbles eminate from the bottom of the bottle you could head for trouble.

 

[ScottM]

If you are putting into bottles you run the risk of disturbing the yeast sediment at that rate. Wine and Cider yeast do not compact as well as ale yeast IMHO and since bubbles eminate from the bottom of the bottle you could head for trouble.

I've not had an issue so far. When I open up the bottle it doesn't start releasing the CO2 till I start to pour. Obviously the pressure that's inside the bottle is released instantly but the cider stays calm till pouring, its as clear as I have had so far too.

I took a crappy pic while I was watching the footy the other night, I'll get a proper one showing how much fizz there is and how clear it is. All the sediment remains in the bottle.

 

[Stanleythecat]

If you are putting into bottles you run the risk of disturbing the yeast sediment at that rate. Wine and Cider yeast do not compact as well as ale yeast IMHO and since bubbles eminate from the bottom of the bottle you could head for trouble.

I've not had an issue so far. When I open up the bottle it doesn't start releasing the CO2 till I start to pour. Obviously the pressure that's inside the bottle is released instantly but the cider stays calm till pouring, its as clear as I have had so far too.

I took a crappy pic while I was watching the footy the other night, I'll get a proper one showing how much fizz there is and how clear it is. All the sediment remains in the bottle.

I have to say that looks pretty spectacular as I sit in my 30 degree office!


Is this a TC or do you use a kit? Can't wait to get bottling now!


Leo

 

[ScottM]

That was a kit. I haven't tried TC yet, and going by the weather I might need to put it off for a bit

 

[evanvine]

going by the weather I might need to put it off for a bit

I Brew, Vint and Make no matter what the temperature is!
Been doing it since 1974 without any problems.