When do I know when to prime and bottle it? I talked with a local supplier
and he just said once the yeast is done you need to add another type of
yeast and the sugar or bottle it before the yeast is done. If I bottle it
before the yeast is done and add the 3/4 to 1 cup sugar will I be making
time bombs??
Steve

"Dan" > wrote in message
...
> For a 5 gallon (23 litre) batch, 3/4 to 1 cup of sugar is fine, which is
the
> rule of thumb for beers. When I made my cider, I used regular beer bottles
> (341 ml) with crown caps. About 3/4 tsp of sugar per beer bottle is
another
> way to calculate it.
>
>
> "Stephen" > wrote in message
> newsLEpb.99049$HS4.828083@attbi_s01...
> > First I want to thank all of you for all of your help. As you can tell I
> am
> > new to all this but very excited. I have made a hard cider from a simple
> > recipe. seems to be working great. The recipe does say that if you want
> > sparkling cider to prime before bottling, however it doesnt say how much
> > sugar to use to prime it. I have seen different amounts in different
> > recipes. One says use 1 cup, one says 3/4 and another says 1/2. These
are
> > all for a 5 gallon batch. The recipe I have is 40 lbs sweet cider, 3Lbs
> > honey, 3 lbs brown sugar, and 2 packets of champain yeast. add all
> > ingredients, let fermit to finish and bottle. age in bottle 2 weeks. If
> you
> > want sparkling cider prime before bottling.
> > Thanks ahead,
> > Steve
> >
> >
>
>