Cider carbonation

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Deon Botha

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Good day again all. Just wanted to get some advice again on brewing cider.
Question 1: When I kill off the yeast in my cider, will it still carbonate when I add the priming sugar?
Question 2: How much priming sugar do I use in a cider? Would it be similar to beer?
 
1: If you truly kill the yeast, it won't be able to carbonate the cider. The only way to kill the yeast dead is to pasteurize. Sorbate and/or sulfite don't actually kill yeast so it will still carbonate even with those added. It just takes several months to happen.

2: Use the same amount of priming sugar for cider as you do for beer. Personally I recommend 2 tablespoons sugar per gallon.

See following link for other ideas on backsweetening.

https://www.homebrewtalk.com/forum/threads/cider-carbonation.675348/#post-8787388
 
1: If you truly kill the yeast, it won't be able to carbonate the cider. The only way to kill the yeast dead is to pasteurize. Sorbate and/or sulfite don't actually kill yeast so it will still carbonate even with those added. It just takes several months to happen.

2: Use the same amount of priming sugar for cider as you do for beer. Personally I recommend 2 tablespoons sugar per gallon.

See following link for other ideas on backsweetening.

https://www.homebrewtalk.com/forum/threads/cider-carbonation.675348/#post-8787388
So if
1: If you truly kill the yeast, it won't be able to carbonate the cider. The only way to kill the yeast dead is to pasteurize. Sorbate and/or sulfite don't actually kill yeast so it will still carbonate even with those added. It just takes several months to happen.

2: Use the same amount of priming sugar for cider as you do for beer. Personally I recommend 2 tablespoons sugar per gallon.

See following link for other ideas on backsweetening.

https://www.homebrewtalk.com/forum/threads/cider-carbonation.675348/#post-8787388
So will campden tablets kill the yeast totally?
 
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