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