15 replies to this topic

[positiveContact]

Anyone do it? Any different than beer? Will it make the keg unusable for beer after or will I be able to get the taste/smell out? Number of volumes that are typical?

[MyaCullen]

no different than beer in my experience

[positiveContact]

so how about the keg? does it become a "cider keg" until you change the o-rings?

[MyaCullen]

so how about the keg? does it become a "cider keg" until you change the o-rings?

never noticed any lingering flavornow root beer on the other hand...never, ever again

[positiveContact]

never noticed any lingering flavornow root beer on the other hand...never, ever again

i got a used keg that obviously had root beer in it. to this day that o-ring despite my best efforts smells like root beer. i keep it around as an example for people.

[Genesee Ted]

The only thing I do differently when kegging cider is to use a higher pressure.

[positiveContact]

The only thing I do differently when kegging cider is to use a higher pressure.

really? does cider need more pressure to hit a similar volume of co2 compared to beer or do you like your cider really fizzy?eta: if they are similar - can I use my beer volumes of co2 vs pressure and temperature chart to figure this out?

[MyaCullen]

really? does cider need more pressure to hit a similar volume of co2 compared to beer or do you like your cider really fizzy?eta: if they are similar - can I use my beer volumes of co2 vs pressure and temperature chart to figure this out?

should work fine

[positiveContact]

so how many volumes do you guys usually go for?

[Genesee Ted]

I have honestly never done any calculations based on volumes. I just set the CO2 to whatever I think is right. This is probably very amaturish but it works for me. For cider I will hit it with 25-30 PSI. All of the traditional commercial ciders I have ever tried have been more highly carbed than beer I think. I do like a fizzy cider

[positiveContact]

I have honestly never done any calculations based on volumes. I just set the CO2 to whatever I think is right. This is probably very amaturish but it works for me. For cider I will hit it with 25-30 PSI. All of the traditional commercial ciders I have ever tried have been more highly carbed than beer I think. I do like a fizzy cider

I was figuring that I might bottle a couple with no/low carbonation just to see and force carb the rest. If I end up thinking it's too fizzy I can just slowly decarb it.

[Genesee Ted]

One thing about cider which is a consideration when carbing up versus beer is that it doesn't have all of the head forming proteins. Because of this, it can handle a lot more gas.

[43hertz]

I pressurize to 25 PSI more or less for two days and then reduce back to 8 to serve.

[positiveContact]

what temp do you guys serve cider at? another few weeks and i'll be kegging this beyotch.

[positiveContact]

I carb really high volumes. You'll have almost no head on cider. I like dry ciders, and having a ton of carbonation really helps with that goal.I serve at the same temps as beer.

i have a good feeling about this batch. it naturally fermented and all signs are that it went well. it's super clear in the carboy right now.