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- carbonation, cider vs beer
June 15, 2007, 5:25 am
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I thought my sparkling cider came out flat. Then I noticed that everywhere I
looked, the amount of sugar recommended for priming in cider is about half
that of beer. Is this just traditional or is there another reason cider is
prepared with less carbonation than beer? Is there any reason I shouldn't
prime cider the same as for beer?
Re: carbonation, cider vs beer
Sure, but then the question is what style of beer?
Belgian Golden? British Mild? German Weizen? I've
had both cider and beer that was all over the place
carbonation-wise (except for still beer).
Generally, both beer and cider are fermented completely
out, i.e., the yeast have no more sugar to work with. Then
it's primed (additional sugar added) just before bottling,
so the CO2 that is formed from the yeast activity on the
additional sugar results in carbonation.
So Bob, it shouldn't matter what the final gravity is,
the same amount of CO2 should be generated regardless. And
Monk, the source of the sugars for the initial fermentation
phase doesn't matter-- it's what put in the bottle/keg after
complete fermentation that matters.
Joel Plutchak "They're not people, they're HIPPIES!"
$LASTNAME at VERYWARMmail.com - Eric Cartman
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