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Natural Carbonation

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Loadnabox

Loadnabox

NewBee
Registered Member
Apr 17, 2011
849
3
0
Ohio
My google skills are failing me on this one.

I'm preparing to make a batch of sparkling hard cider since it should be a fast and tasty beverage. The first stages I think I've got planned out pretty good, but what I don't understand is the full aspects of fermenting in the bottle.

Does anyone have a good reference to help me determine:

Once fermented dry, how much to back sweeten to get the desired carbonation?

When I go to back sweeten and bottle to carbonate it, do I hope the existing yeast will take care of things or do I add a new yeast specific to carbonation?
 
Loadnabox said:
My google skills are failing me on this one.

I'm preparing to make a batch of sparkling hard cider since it should be a fast and tasty beverage. The first stages I think I've got planned out pretty good, but what I don't understand is the full aspects of fermenting in the bottle.

Does anyone have a good reference to help me determine:

Once fermented dry, how much to back sweeten to get the desired carbonation?

When I go to back sweeten and bottle to carbonate it, do I hope the existing yeast will take care of things or do I add a new yeast specific to carbonation?
Click to expand...
The existing yeast will do fine if it has not yet reached its upper limit of alcohol tolerance. A "reserve" of at least a couple of percent ABV will help ensure a good carbonation. The higher the reserve tolerance, the higher the likehood of success. For example, a mead at 10% ABV using D47 (14% upper limit) has a better chance of natural carbonation than a mead at 13%. However, D47 often exceeds its "upper limit" of 14%. A 14% mead possibly could carbonate, but don't count on it.

Adding additional yeast to mead already high in alcohol content may not be successful, even if the newer yeast has a higher tolerance as the environment might be too harsh.

Search for the term "atmosphere" and you'll find a number of threads on priming with honey or sugar.
 
Medsen Fey said:
This thread may give some useful info.

If you search "volumes of CO2" with me as author or
atmospheres with Oskaar as author or
"Methode Champenoise"
you'll find some threads that should be able to answer most of your questions.
Click to expand...

Thanks, I knew the info had to already exist somewhere, I just couldn't find it.

And thanks as well to PitBull, good to know I can make it easy if I just keep the ABV low (I had actually assumed such but wanted confirmation)
 
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