Help with tc

[Mart21]

Once I have finished fermenting and ready to bottle. Would it be ok to add a 1/2 a teaspoon of sugar and a cooper carb drop or would that be too much?

 

[PD]

it will be fizzy !
Normally you would use one or the other. But it depends on your own preference.

 

[Mart21]

Ok thanks for the help would one drop per bottle be sufficient, or I read some people use 1 1/2 or is that down to personal preference? Sorry about all the questions new to this.

 

[PD]

again its personal preference, 1 and a half drops and your in the range of foamy volcanoes when you open the bottle, and I also found it hard to break the drops in half consistently. Stick to 1 drop or 1tsp per bottle for your first brew see how you go.

 

[ScottM]

1.5 carb drops is the ideal if they are still the same dosage as when I last used them. As said though, the trouble is getting 1.5 into each bottle.

1 drop = 2/3 of a tsp of sugar.

Therefore you are missing approx 1/3 of a tsp per bottle. This will also be very difficult to measure out. If it were me I'd bin the drops and go with 1tsp per bottle, saves any faffing about.

 

[graysalchemy]

The problem with making cider very fizzy is that you get a wosh of co2 released from the bottom of the bottle disturbing all the sediment, but also the amount of co2 released knocks all the rest of the co2 out and you are left with a cloudy rather flat pint. Better to use a bit less. I bulk prime mine at a rate of about 5-6 grames per litre or 2.5 - 3 g per 500ml bottle so about half a teaspoon is what I would use. :thumb:

 

[ScottM]

The problem with making cider very fizzy is that you get a wosh of co2 released from the bottom of the bottle disturbing all the sediment, but also the amount of co2 released knocks all the rest of the co2 out and you are left with a cloudy rather flat pint. Better to use a bit less. I bulk prime mine at a rate of about 5-6 grames per litre or 2.5 - 3 g per 500ml bottle so about half a teaspoon is what I would use. :thumb:

I've never had a cloudy or flat cider yet. All of mine have came out exactly as I wanted with 1 level tsp (actually measured & bulk primed) :)

Plenty of pics of my brews in the Feck Test thread showing this

 

[graysalchemy]

It will depend on your yeast but a a wine yeast or cider yeats don't compact as well as an ale yeast.

 

[BigDDunc]

I experimented quite a bit with carbonation levels and what it takes to get a level that I like.

In short, I use 1 ever so slightly heaped teaspoon of sugar (or 5g to be exact) per 500ml bottle (I use glass). When chilled this doesn't result in any over excitement that leads to gas or liquid escaping after being opened, but retains a lovely fizz (that my neighbour who taste tested equated to champagne-esque) for at least half an hour.

I've done this at an individual bottle level, and also bulk priming.