Flat cider - Help!

[Crastney]

Right, the cider has been going now for over 2 weeks. I ried anotherone and 'ppppft', a very slight pressure that I expect was in the original cider prior to bottling. I think I need to reprime with sugar and yeast. So...

1. Do people agree that I need to reprime?
2. Should I use 1/2 tsp sugar plus 4-5 granules of standard yeast?

If so I might put the tro bottles that I tried (then resealed) to the test. If I had a sodastream you can guess what I'd be doing right now.

Thanks for the help.

Banksy

Do not add more yeast or sugar - you will end up with bottle bombs!
leave it for another couple of weeks, try again, and the ppfft will be bigger

 

[Banksy]

Ok I'll leave it for another couple of weeks. I think I'm being influenced by my first batch of TC. I was able to drink that after about a week and it was fizzy off the bat. Thanks for the advice as always.

 

[The Goatreich]

One last thing I noted are you brewing in your conservatory as 25c seems a little high. You really want no more than 21-22 above this and you will get fusal alcohols being fermented and they give you hangovers. Try moving your brewing to somewhere a bit cooler.

This is really interesting!! I'm off to buy a thermometer