Using priming sugar/carbonation drops cider making

[Ebob01]

I recently read an article on making cider, up until now i've only made wine.

The article started to use priming sugar or carbonation drops at bottling to make it fizzy, however it also states to add sulphites at bottling to stop it spoiling.

Will the use of sulphites not impede the yeast and stop it consuming the priming sugar and becoming fizzy?

Would be interested to hear what others do when using priming sugar to create fizz.

 

[DavieC]

Hi,I usually bottle prime with 4g table sugar per 500ml bottle after the cider is fully fermented. Take care not to splash and introduce oxygen and the co2 produced from carbonation should protect the cider, no need to add sulphites.

 

[johncrobinson]

Agree with DavieC
(1) You want the yeast active for producing the gas.

(2) Sulphite tastes awfull in sparkling cider really awfull !!!.

 

[Ebob01]

Great thanks Both!

How long do you normally leave in the bottle before drinking it?

 

[DavieC]

Making with pressed apples juice, I'm leaving mine until spring before I bottle it! I've racked it, left to clear and now will wait , hopefully getting a malolactic ferment when the weather warms a bit.I made a Turbo cider last year which I think can be bottled and carbed immediately,so maybe a minimum of a month in the bottle.pressed apple Cider will improve greatly with months of conditioning though.