Bottling cider with Priming sugar.

[tipping]

I put together a cider a few weeks ago. I used 4.5 gallons cider, 2#s brown sugar, and 1# white sugar. Pitched a champagne yeast. I just wanted something easy and simple. It's been sitting in the primary since July 15th. I plan on bottling it this Wednesday with priming sugar, just as I would a beer. I would like to avoid any bottle bombs. Are there any hazards in doing it this way?

 

[Fossey]

Would depend on if fermentation has finished or not - with that much sugar, your OG would have been towards the high end. Take a hydrometer reading a couple of days in a row and if readings are same, good indication primary is done, possibly not in your case though.

I would postpone your bottling date if possible. Your cider would benefit from racking to a secondary and letting sit at least another couple of months.

Did you have any hydrometer readings already? What yeast did you use? Roughly what temperature is your brew sitting at?

When it has finished, generally an ounce of sugar per gallon is a good ratio for carbonation.