2 replies to this topic

[TelemarkBrew]

Last Oct/Nov I got 6 g of local cider and let it ferment using the natural yeast, no added sugar or other additives.It sat in primary for about 6 weeks, was racked to a carboy for about 3 months, then racked to another carboy till now (about 3 more months).It is very clear, and there is very little lees in this last carboy.I'd like to bottle this in champagne split bottles to put in favors basket for my wedding at the beginning of september. I've chosen those bottles for size and ability to use regular bottle caps, not because I want champagne level carbonation. I want mid level carbonation (this is my first cider, and I've only had a few ciders before) so not real sure how much. My questions are:#1 - will i need to add more yeast when i bottle?#2 - what is a good target carb level for cider?#3 - will it continue to throw off lees, i.e. can I bottle now or should i wait till beginning of August to let more drop out?appreciate it.

[ScottS]

#1 - will i need to add more yeast when i bottle?#2 - what is a good target carb level for cider?

It wouldn't hurt to add more yeast. I can't really recommend a carb level as I don't carb my ciders (intentionally ).

#3 - will it continue to throw off lees, i.e. can I bottle now or should i wait till beginning of August to let more drop out?

If it is visually clear, you'll probably get more lees from the carbing than you will from continued aging.

[TelemarkBrew]

thank you.ok, on carbonation what would the guideline vols of c02 be for the 3 categories:still - i'd guess no added carb, just whatever may be remaining from the original fermentationpetillant - ?sparkling - ?