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Thanks Chalkys, I don't add sugar to the bottle, I add it to a bottling bucket first. Then bottle from there. I can't find the "Jolicoeur table 15.3" you recommended. Is this on the site or on the web at large. could it have a different name?

Thanks Guy, Maybe I said that wrong. CO2 will not become "in suspension" until the bottle pressure rises (ie filling the head space). with a small amount Primed Cider there is not enough CO2 produced to start the suspension. I failed to mention the bottle has some pressure on it... just...

So lots of discussion about bottles priming at different speeds due to size. But, my problem is a little different. I want to use a 6 oz bottle to give a way samples of the cider I have been making. when is use a give amount of priming sugar the 12 oz bottle is fine and carbonates well. However...

Followed the recipe and everything went great... but. even after straining to put it in the carboy, the wort very thick. its been one week and the beer is starting to settle. but there is so much sediment in the bottom its going to make only about half a batch of drinkable beer. Have i screwed...

Well I went for it brother. 3 days of bubbling, two weeks in the Bottle... IT GREAT! My beer guy recommended that once the bottle ageing was completed i should put it in the fridge (to stop the fermentation). It was a big mistake, once it hit the fridge i could not keep the girlfriend out of...