sparkling cider priming

Discussion in 'General Brewing Discussions' started by brewbuck, Jan 12, 2014.

  1. brewbuck

    brewbuck New Member

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    Hi , I m making a sparkling cider ans I would like to have it thé most sparkling as I clan. I dont know show much co2 by volume it suppose to have on a sparkling hard cider.
    Thanks :D
     
  2. hello

    hello New Member

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    You could use the priming calculator here:
    http://www.brewersfriend.com/beer-priming-calculator/

    And for reference, use the Lambic or Wheat Beer styles, which is on the highest end of carbonation. Note that if you over carbonate and do not pasteurize, those bottles will explode eventually. If you keg, then you're fine and you can just increase pressure.
     
  3. The Brew Mentor

    The Brew Mentor Well-Known Member

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    A good starting point on a cider would be 1 ounce or 28 grams of table sugar per gallon, added to a finished cider.
    If you want to back sweeten, use lactose and you wont have an issue with over pressurized bottles.
    Good Luck
    Brian
     
  4. brewbuck

    brewbuck New Member

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    Thanks for answers ..... I would like to use dextrose for priming....what is the difference vs using lactose
     
  5. Ozarks Mountain Brew

    Staff Member

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    lactose doesn't ferment or produce c02, just adds sugar taste, corn sugar does

    make a thick good and rich tasting cider and mix it with sparkling water lol
     
  6. brewbuck

    brewbuck New Member

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    Ok....good to know thanks for the info !
     
  7. brewbuck

    brewbuck New Member

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    How many gram of lactose can I ad to my cider without making it to sweet?
     
  8. Ozarks Mountain Brew

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    Ive never actually used it because of my allergies, its made from milk fat then dried I think, you will probably need to google that info, its mostly used in small amounts with dark beers and stouts
     
  9. mrhappy

    mrhappy New Member

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    Will maltodextrin do the same job?

    Also, I made a cider with American Farmhouse yeast which has brett. I believe Brett will eat the maltodextrin, will it eat the Lactose?

    Thanks, Rene'
     
  10. Ozarks Mountain Brew

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    Im not sure on that, you can also use splenda, it doesn't ferment either
     
  11. mrhappy

    mrhappy New Member

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    Splenda is where I draw the Reinheitsgebot line! ;)

    I read somewhere about priming/sweetening, letting them sit for a couple of weeks and then putting the bottle into a 120F water bath for 20min. Or something like that.

    Rene'
     

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