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This is another thing I have seen mentioned, although people seem to talk about using apple concentrate or other weird and wonderful additives to prime and sweeten.
I've get 4 litres of turbo cider bubbling away in a demijohn and I'm wondering whether to prime the bottles with sugar or try apple juice, assuming that apple juice would give a bit more flavour and perhaps slightly balance out the expected dryness (I don't like sweet cider anyway).
My thinking is that a teaspoon of sugar is about 4 grams and as far as I'm aware one teaspoon should prime a 1 litre bottle so I need 16 grams of priming sugar.
According to the label 100 ml of the apple juice contains 11g of sugar (1g per 9.1ml) so 16 grams of sugar = approx 150 ml of apple juice (16 x 9.1 = 145.6). So I could put 150ml of apple juice into a clean demijohn, add the fermented cider, give it a gentle swirl and then bottle it.
Anything wrong with my maths/assumptions/general sanity in doing it this way?
I've get 4 litres of turbo cider bubbling away in a demijohn and I'm wondering whether to prime the bottles with sugar or try apple juice, assuming that apple juice would give a bit more flavour and perhaps slightly balance out the expected dryness (I don't like sweet cider anyway).
My thinking is that a teaspoon of sugar is about 4 grams and as far as I'm aware one teaspoon should prime a 1 litre bottle so I need 16 grams of priming sugar.
According to the label 100 ml of the apple juice contains 11g of sugar (1g per 9.1ml) so 16 grams of sugar = approx 150 ml of apple juice (16 x 9.1 = 145.6). So I could put 150ml of apple juice into a clean demijohn, add the fermented cider, give it a gentle swirl and then bottle it.
Anything wrong with my maths/assumptions/general sanity in doing it this way?