Cider Digest #0445

eZine lover (@eZine)

Published in 

Cider Digest

 · 8 months ago

Subject: Force Carbonation/Counter-Pressure Bottling 
Date: Tue, 07 Jun 94 18:25:11 EDT 
From: TAyres@aol.com 

I'm a first-time cider maker, after putting together a really fine 
custom-crush here in Vermont last fall.  I bottled five gallons of cyser 
several weeks ago and I've five gallons of cider fortified with corn sugar 
remaining to be dealt with.  My plan is to keg it.  My questions are these: 

I typically keg my homebrews at a carbonation level of about 2.5 atmospheres, 
using the nifty Byron Burch forced carbonation chart that made the rounds a 
few years ago, courtesy of The Beverage People News.  For a reasonably 
sparkling cider, what carbonation level should I shoot for?  Also, what has 
been the experience of people who have counter-pressure bottled sparkling 
cider from a keg?  Is there any reason for it to be trickier than doing the 
same with beer?  Do you lose a lot of the carbonation? 

Advice, tips, anecdotes would be appreciated.  Post here or E-Mail me: 

tayres@aol.com 

Thanks! 

Tom Ayres 

 
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