Bottle Conditioning a Cyser

[dcain1983]

I just put my first Cyser into secondary and I'm thinking of trying to carbonate it (something I've never done before). I'm planning on adding more honey before I Bottle it, but since this is my first time doing this I'm a little unsure of this amounts I need. It's a one gallon batch. any advice?

 

[fatbloke]

I just put my first Cyser into secondary and I'm thinking of trying to carbonate it (something I've never done before). I'm planning on adding more honey before I Bottle it, but since this is my first time doing this I'm a little unsure of this amounts I need. It's a one gallon batch. any advice?

It's straight forward to carbonate a dry brew. As long as there's room in the yeast tolerance to bottle prime.

If you want to carbonate a sweet brew, you either have to sweeten with a non fermentable sweetener, or stabilise and back sweeten, then force carbonate.

Up to you which method you choose. Hell you could even look up full "methode champenoise" and do that, as long as the base cyser fit's the basic uncarbonated profile of a champagne wine before it's been "riddled"........

 

[dcain1983]

Thanks for the advice. I looked up some methode champenoise techniques and I'm not sure if I'm ready for that, but I might try it with a few bottles.