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Looking for Carbing direction please....


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#1 Poptop

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Posted 10 July 2014 - 04:36 AM

Hi All, I have approximately 2.5-2.75 gallons of Guava/Apple cider that appears to be ready to bottle and I would like to carb this batch. I read an old post that suggested about an ounce of sugar per gallon. Does this sound about right?

#2 armagh

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Posted 10 July 2014 - 05:12 AM

That is the usual suggestion.  If you go any higher, you'd want to use champagne bottles with cork/wire enclosures.



#3 Poptop

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Posted 10 July 2014 - 05:20 AM

Thank you. Would 1 oz per G be considered conservative enough to NOT create bombs?

#4 pods8

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Posted 10 July 2014 - 06:41 AM

Priming calculator: https://www.tastybre...rs/priming.html

 

Standard bottle stay under 3volumes.  Champagne can be up at 7.



#5 Poptop

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Posted 10 July 2014 - 07:38 AM

Thank you for the link. I'd say safely - 2 ounces will be plenty. Thoughts?

Edited by Steppedonapoptop, 10 July 2014 - 07:39 AM.


#6 pods8

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Posted 10 July 2014 - 07:45 AM

Thank you for the link. I'd say safely - 2 ounces will be plenty. Thoughts?

 

Yep. 



#7 armagh

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Posted 10 July 2014 - 10:03 AM

Thank you for the link. I'd say safely - 2 ounces will be plenty. Thoughts?

Just depends on the level of carbonation desired.  You'll be fine at 2, but as noted above, if you want to go higher, you can, but package correctly.



#8 Poptop

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Posted 10 July 2014 - 10:26 AM

Thank you.  I have nothing but regular bottles so a couple oz's will hopefully do the trick.  However I can see  good things in making a nice dry cider and increasing the carbonation in a Champagne bottles. More gear to contemplate :)



#9 pods8

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Posted 10 July 2014 - 02:26 PM

Cider deserves as high of carbonation aa you are capable of doing. I keg, so it's easy to get champagne level volumes.

 

Do you run a really long bevline to dispense, drop the pressure prior to poor, or just fill a glass in 1/2 a second?




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