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Date: 05 Oct 2006 10:38:12
From: kluke@amerytel.net
Subject: Turbino Sugar OK to Prime Hard Cider?
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Anyone know if it would be ok to add about a teaspoonful (or so)
Turbino Sugar directly to 22 Oz bottles before filling and capping? I
have fermented to dry (about 1 bubble per couple of minutes or so) and
am wondering if there is any harm in using Turbino directly in the
bottles.
TIA from a first-time cider brewer.
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Date: 05 Oct 2006 18:10:11
From: Lefty Skywalker
Subject: Re: Turbino Sugar OK to Prime Hard Cider?
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kluke@amerytel.net wrote:
> Anyone know if it would be ok to add about a teaspoonful (or so)
> Turbino Sugar directly to 22 Oz bottles before filling and capping? I
> have fermented to dry (about 1 bubble per couple of minutes or so) and
> am wondering if there is any harm in using Turbino directly in the
> bottles.
5 oz or 3/4 cup for 5 gallons. 22 oz is therefore .034 of that, so
1-1/4 teaspoons. This will get you typical beer fizz levels.
--
Daniel O. Miller
"The most beautiful experience we can have is the mysterious. It is the
fundamental emotion which stands at the cradle of true art and true
science. Whosoever does not know it and can no longer marvel, is as good
as dead, and his eyes are dimmed." - Albert Einstein
WWYD? (-o-) <* > Genesis 49:17
Real email address: darth dot lefty at golf mike able india lima.
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Date: 05 Oct 2006 17:40:05
From: kluke@amerytel.net
Subject: Re: Turbino Sugar OK to Prime Hard Cider?
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Thanks a lot guys, I'll split the batch and add at the rate of 1 oz
sugar per gallon before bottling. Your tips make perfect sense.
John 'Shaggy' Kolesar wrote:
> On 5 2006 11:49:38 -0700, <kluke@amerytel.net> wrote:
>
> FYI, I'm a homebrewer and have never made cider. However, most of the
> principles for priming should be the same...
>
> > I hope to bottle roughly 1/2 sparkling and 1/2 still, so I suppose I
> > could "split" the carboys before I add the priming solution if you
> > think that is safer.
>
> IMO, "bulk priming" where you add the total amount of priming sugar to
> the whole batch is a much better way to go than "bottle priming". As the
> other poster said, when bottle priming it is just too easy for small
> mistakes to really effect your carbonation. If you want to bottle 1/2 still
> and 1/2 sparkling, that should work fine. Just seperate out the 1/2
> that you want sparkling into another bucket/carboy and add your total priming
> sugar there.
>
> > How do I know how to mix the priming solution? By SG then add a
> > measured amount per gallon? Anywhere I can look to find that? I've
> > googled and haven't had any luck.
>
> The SG shouldn't really come into it. Generally you will let the fermentation
> complete before you bottle. Then it's just a matter of the amount of
> priming sugar for your volume that gives you the carbonation that you want.
> A typical priming level for beer is 3/4 cup of sugar for a 5 gallon
> batch. If you want a similar level for you cider you just need to factor
> in the volume size of your batch. It basically comes down to 1 ounce weight
> of sugar per gallon.
>
> > Does it matter whether I use Turbino Sugar, corn sugar, brown sugar,
> > honey, or any other type of sugar?
>
> It does not matter in the sense that they will all create carbonation.
> However, different forms of sugar will have different levels of
> fermentability. Basically, the same amount of two sugars may not give
> you the same amount of carbonation. You have to adjust based on how
> fermentable each is. IMO, the simplest thing to do is just use table
> sugar (aka refined cane or beet sugar), it's 100% fermentable and should
> not leave any residual flavor behind.
>
>
> John.
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Date: 05 Oct 2006 11:49:38
From: kluke@amerytel.net
Subject: Re: Turbino Sugar OK to Prime Hard Cider?
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Thanks for the tip, I'm still a little unsure though so I hope you can
bear with me through a few more questions (again, THANKS). My fear is
that I will incorrectly measure the priming solution and end up with an
entire batch of bottle bombs instead of just the incorrectly measured
bottles... I'm VERY excited about this and have done everything but
sleep in the basement with the stuff ;-)
I hope to bottle roughly 1/2 sparkling and 1/2 still, so I suppose I
could "split" the carboys before I add the priming solution if you
think that is safer.
How do I know how to mix the priming solution? By SG then add a
measured amount per gallon? Anywhere I can look to find that? I've
googled and haven't had any luck.
Does it matter whether I use Turbino Sugar, corn sugar, brown sugar,
honey, or any other type of sugar?
>
> Adding sugar directly to bottles is in general a very bad thing unless
> you're using prime-tabs or similar pelletized sugar products. Very small
> measuring errors can give you either flat cider or overcarbonated cider
> -- or even bottle bombs.
>
> Most brewers who bottle make a priming solution, mix it into the entire
> batch and *then* bottle. Not sure what the standard method is for
> sparkling cider, though.
>
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Date: 05 Oct 2006 19:31:23
From: John 'Shaggy' Kolesar
Subject: Re: Turbino Sugar OK to Prime Hard Cider?
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On 5 2006 11:49:38 -0700, <kluke@amerytel.net > wrote:
FYI, I'm a homebrewer and have never made cider. However, most of the
principles for priming should be the same...
> I hope to bottle roughly 1/2 sparkling and 1/2 still, so I suppose I
> could "split" the carboys before I add the priming solution if you
> think that is safer.
IMO, "bulk priming" where you add the total amount of priming sugar to
the whole batch is a much better way to go than "bottle priming". As the
other poster said, when bottle priming it is just too easy for small
mistakes to really effect your carbonation. If you want to bottle 1/2 still
and 1/2 sparkling, that should work fine. Just seperate out the 1/2
that you want sparkling into another bucket/carboy and add your total priming
sugar there.
> How do I know how to mix the priming solution? By SG then add a
> measured amount per gallon? Anywhere I can look to find that? I've
> googled and haven't had any luck.
The SG shouldn't really come into it. Generally you will let the fermentation
complete before you bottle. Then it's just a matter of the amount of
priming sugar for your volume that gives you the carbonation that you want.
A typical priming level for beer is 3/4 cup of sugar for a 5 gallon
batch. If you want a similar level for you cider you just need to factor
in the volume size of your batch. It basically comes down to 1 ounce weight
of sugar per gallon.
> Does it matter whether I use Turbino Sugar, corn sugar, brown sugar,
> honey, or any other type of sugar?
It does not matter in the sense that they will all create carbonation.
However, different forms of sugar will have different levels of
fermentability. Basically, the same amount of two sugars may not give
you the same amount of carbonation. You have to adjust based on how
fermentable each is. IMO, the simplest thing to do is just use table
sugar (aka refined cane or beet sugar), it's 100% fermentable and should
not leave any residual flavor behind.
John.
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Date: 05 Oct 2006 14:16:32
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Turbino Sugar OK to Prime Hard Cider?
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kluke@amerytel.net wrote:
> Thanks for the tip, I'm still a little unsure though so I hope you can
> bear with me through a few more questions (again, THANKS). My fear is
> that I will incorrectly measure the priming solution and end up with an
> entire batch of bottle bombs instead of just the incorrectly measured
> bottles... I'm VERY excited about this and have done everything but
> sleep in the basement with the stuff ;-)
I think the idea is that measurement errors have a lot less impact when
spread over an entire batch than when you're trying to measure tiny
amounts into individual bottlesbottles
>
> I hope to bottle roughly 1/2 sparkling and 1/2 still, so I suppose I
> could "split" the carboys before I add the priming solution if you
> think that is safer.
>
> How do I know how to mix the priming solution? By SG then add a
> measured amount per gallon? Anywhere I can look to find that? I've
> googled and haven't had any luck.
I think the usual ratio is around 1/2 cup corn sugar for 5 gallons. I
generally force carbonate, so somebody with more bottling experience can
probably provide better help. If your concerned about measuring, there
are pelletized suggar products (prime tabs, coppers drops, etc) that
provide precisely measured ammounts of sugar in pellet form that can be
added right to bottles. Check homebrewing places online or your local
place might carry them.
>
> Does it matter whether I use Turbino Sugar, corn sugar, brown sugar,
> honey, or any other type of sugar?
There's a big difference in how much carbonation you'll get between some
of these, because of the varying amount of fermentables each provides.
You'd normally use around 15% more corn sugar than white sugar, for
instance. You'd use considerably more honey than sugar since much of the
weight of honey is just water. I'd guess Turbinado would be close to
white, since I think Turbinado is just 95% or so sucrose -- but I could
be wrong.
Maybe someone that bottle cider could chime in here...
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 05 Oct 2006 12:55:36
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Turbino Sugar OK to Prime Hard Cider?
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kluke@amerytel.net wrote:
> Anyone know if it would be ok to add about a teaspoonful (or so)
> Turbino Sugar directly to 22 Oz bottles before filling and capping? I
> have fermented to dry (about 1 bubble per couple of minutes or so) and
> am wondering if there is any harm in using Turbino directly in the
> bottles.
>
> TIA from a first-time cider brewer.
>
Adding sugar directly to bottles is in general a very bad thing unless
you're using prime-tabs or similar pelletized sugar products. Very small
measuring errors can give you either flat cider or overcarbonated cider
-- or even bottle bombs.
Most brewers who bottle make a priming solution, mix it into the entire
batch and *then* bottle. Not sure what the standard method is for
sparkling cider, though.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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