My experience with my spunded cider:
Setting was at around 14 psi @ 70 F, for about a week.
Whole story: apple juice on keg trub. 2 days with loose lid. Then 4-5 days with spunding valve at below 5 psi.
Slowly upped to 14 psi due to 15 psi limit on gauge
Another 7 days or so.
Then to fridge
Theoretically it should drop to 3.5 psi, but it didn't. Maybe the yeast got depressed by the pressure? And when pressure dropped, got a little active?
Anyway, drop was to 9 psi.
Carbonation is absolutely fine by me although theoretically it should be 1.6 volume CO2
Experiment ended as I started drinking the cider
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