carbonation, cider vs beer

I use CO2, but carbonate similarly. If you like more, use more. But do remember than cider will ferment out further. Mine usually ends at

Bob

I'm just a beginner, but I would have thought that fruit for cider would have more natural sugar = more fermentation = more carbonation

Brett

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.

The point was, that if you normally expect fermentation to be over when it gets down to 1.010 or something, you could bottle too early because cider goes further.

Bob

I prime my cider with the same 1 oz./gal. of corn sugar as I do my beer.

------------>Denny

-- Life begins at 60...1.060, that is.

Thanks, Joel. My mistake.