Cider Wraith
Well-Known Member
For folks that are versed in bottle carbonating and know how to do the calculations kindly looking for input. Have a few two-and-a-half gallon cider batches completing flat-dry primary in five gallon corny kegs. Hoping to transfer to five gallon corny servers and at the same time add some additional quantity of off-the-shelf apple juice to give enough fermentables to get the server PSI up into the range 12 ~ 18 PSI.
This would be different from bottle carbonating because of adding apple juice instead of sugar, although couldn't the sugar content be calculated by someone who knew how to do it, and because of the greater headspace, about two-and-a-half gallons. Because the kegs can tolerate tremendous pressure no danger of overdoing it, just wanting to see if I can start out somewhere in the ballpark. Maybe somewhere shy of a quart of fresh apple? Thanks to any kind folks that can do the math or would otherwise care to take a stab at it
This would be different from bottle carbonating because of adding apple juice instead of sugar, although couldn't the sugar content be calculated by someone who knew how to do it, and because of the greater headspace, about two-and-a-half gallons. Because the kegs can tolerate tremendous pressure no danger of overdoing it, just wanting to see if I can start out somewhere in the ballpark. Maybe somewhere shy of a quart of fresh apple? Thanks to any kind folks that can do the math or would otherwise care to take a stab at it