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Priming Cider with reserve and??? help...

I want to prime my second apple cider when bottling in a couple of days to get bubbles. Though I might use some frozen cider (juice) to not only add sugar , a touch of acid, but APPLE TASTE! Why not? I would let the syrupy stuff drip out of the frozen core of juice, collect it, then use as the priming syrup.

Question... ho much? I have a 3 gallon batch. I know this is difficult because it matters wether you take the first, thicker sugary pint or let half the gallon drip out (I have a couple gallons of last years juice in the deep freeze). Is there any know formula for what specific gravity the priming syrup should be? That would be more accurare than recipes I see using sugar or honey and water. And then how much do you put in each bottle, like a teaspoon full? If the frozen cider juice is not high enough in sugar I would add some to it.

I assume I don't need to add yeast again since the cider, though done fermenting, long time ago, was not stabilized or filtered.

Thoughts please..

Thanks,

NNEd

Reply to
Ned
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I would make a simple syrup by boiling 1/2 cup of sugar with 1/2 cup (for 3 gal.) of water for 5 minutes. I would rack the cider into another container with the syrup before bottling and stir well.

What are the specifics of your cider? Where did you get it? Did you add any sugar to it before fermenting? What king of yeast?

The best results I had is with 5 gallons of high quality unpasteaurized cider and 5 cups of sugar fermented with the natural yeasts. I start in Oct. and it usually does not clear until Feb. I then bottle the 5 gallon batch with 3/4 cup of sugar. No need to add more yeast.

Reply to
Bill Norrish

I already decided to add the reserve... I don't just want the bubbles, I want the apple flavor pumped up a bit. I used a cider yeast on cider juice... nothing fancy. It's been sitting in the carboy sice late last year and is good as a still beverage. I didn't want to rack because it hasn't been handled much (racked) so why start now if I can help it. Any pages devoted to cider making (that has about priming... a couple I found dtell you to go elshwhere for that info. or ignore it completely).

NNed

Reply to
Ned

I was hoping to do this in the next couple of days and thought I might bump this up again to see if there is a procedire for this sort of thing since I don't want bottle bombs, or any suggestions. Thanks...

... or any cider websites that talk about making carbonated kinds.

NNed

Reply to
Ned

Googles been giving me problems so I hope this doesn't double post... bumping this up as I wanted to work on this next few days.

Thanks,

NNed

Reply to
Ned

Ned... Priming.. I add 200 - 215 gms of sugar to a 23L carboy of cider. any more and the bottom comes out of the bottle. (beer bottle size) does this help you??

cheers Marv

Reply to
islander

They make the most interesting sound when the bottom blows out and the wines gushes out of your cabinet, sort of a PONG! fiiizzzzzz.......

Reply to
Bob

What does that tranlate to in juice at what specific gravity?

NNed

Reply to
Ned

Two litres at sg 1.100

Reply to
Bob

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