I'm about to carb up a batch of slightly sweet hard apple cider, about 5%
abv, and I'm just curious if anyone has subjective opinions about carb
levels -- still, low carbing, or heavy carbing?

I know people have preferences all over the map, but I'm curious if any
readers here have a deeper explanation for what the like and why. Maybe
they find high carbonation tends to wipe out the aroma, or maybe too low
tends to make cider seem dull -- whatever people think is something I'd
like to consider.

On 10/2/2021 9:02 PM, Baloonon wrote:
> I'm about to carb up a batch of slightly sweet hard apple cider, about 5%
> abv, and I'm just curious if anyone has subjective opinions about carb
> levels -- still, low carbing, or heavy carbing?
>
> I know people have preferences all over the map, but I'm curious if any
> readers here have a deeper explanation for what the like and why. Maybe
> they find high carbonation tends to wipe out the aroma, or maybe too low
> tends to make cider seem dull -- whatever people think is something I'd
> like to consider.
>

I do not find it too critical. I usually keep mine around 10-15 psi.
Mine is in kegs, and drops sometimes to around 5 where it starts to flow
slow, reminding me to add some more.

Bob F <bobnospam@gmail.com> wrote in news:sjcrbf$rgb$1@dont-email.me:

> On 10/2/2021 9:02 PM, Baloonon wrote:

>> I'm about to carb up a batch of slightly sweet hard apple cider,
>> about 5% abv, and I'm just curious if anyone has subjective opinions
>> about carb levels -- still, low carbing, or heavy carbing?
>>
>> I know people have preferences all over the map, but I'm curious if
>> any readers here have a deeper explanation for what the like and why.
>> Maybe they find high carbonation tends to wipe out the aroma, or
>> maybe too low tends to make cider seem dull -- whatever people think
>> is something I'd like to consider.
>
> I do not find it too critical. I usually keep mine around 10-15 psi.
> Mine is in kegs, and drops sometimes to around 5 where it starts to
> flow slow, reminding me to add some more.

I ended up priming with more cider and bottling. Unfortunately, it carbed
up a lot faster than I was expecting and when I pasteurized in hot water
according to instructions I found online. There was too much C02 and a
couple of bottles blew.

Fortunately I had the lid of the pot on, but the sounds were pretty nerve
wracking and I was worried more were going to blow when I pulled them from
the bath.

Fortunately I got them all out and chilled and they seem stable, but
obviously I'm going to need to be a lot more careful if/when I do another
batch.

On 10/10/2021 6:42 PM, Baloonon wrote:
> Bob F <bobnospam@gmail.com> wrote in news:sjcrbf$rgb$1@dont-email.me:
>
>> On 10/2/2021 9:02 PM, Baloonon wrote:
>
>>> I'm about to carb up a batch of slightly sweet hard apple cider,
>>> about 5% abv, and I'm just curious if anyone has subjective opinions
>>> about carb levels -- still, low carbing, or heavy carbing?
>>>
>>> I know people have preferences all over the map, but I'm curious if
>>> any readers here have a deeper explanation for what the like and why.
>>> Maybe they find high carbonation tends to wipe out the aroma, or
>>> maybe too low tends to make cider seem dull -- whatever people think
>>> is something I'd like to consider.
>>
>> I do not find it too critical. I usually keep mine around 10-15 psi.
>> Mine is in kegs, and drops sometimes to around 5 where it starts to
>> flow slow, reminding me to add some more.
>
> I ended up priming with more cider and bottling. Unfortunately, it carbed
> up a lot faster than I was expecting and when I pasteurized in hot water
> according to instructions I found online. There was too much C02 and a
> couple of bottles blew.
>
> Fortunately I had the lid of the pot on, but the sounds were pretty nerve
> wracking and I was worried more were going to blow when I pulled them from
> the bath.
>
> Fortunately I got them all out and chilled and they seem stable, but
> obviously I'm going to need to be a lot more careful if/when I do another
> batch.
>

I never even heard of pasturizing it before.

Bob F <bobnospam@gmail.com> wrote in news:sk0mvq$uih$1@dont-email.me:

> On 10/10/2021 6:42 PM, Baloonon wrote:

>> Bob F <bobnospam@gmail.com> wrote in news:sjcrbf$rgb$1@dont-email.me:
>>
>>> On 10/2/2021 9:02 PM, Baloonon wrote:
>>
>>>> I'm about to carb up a batch of slightly sweet hard apple cider,
>>>> about 5% abv, and I'm just curious if anyone has subjective
>>>> opinions about carb levels -- still, low carbing, or heavy carbing?
>>>>
>>>> I know people have preferences all over the map, but I'm curious if
>>>> any readers here have a deeper explanation for what the like and
>>>> why. Maybe they find high carbonation tends to wipe out the aroma,
>>>> or maybe too low tends to make cider seem dull -- whatever people
>>>> think is something I'd like to consider.
>>>
>>> I do not find it too critical. I usually keep mine around 10-15 psi.
>>> Mine is in kegs, and drops sometimes to around 5 where it starts to
>>> flow slow, reminding me to add some more.
>>
>> I ended up priming with more cider and bottling. Unfortunately, it
>> carbed up a lot faster than I was expecting and when I pasteurized in
>> hot water according to instructions I found online. There was too
>> much C02 and a couple of bottles blew.
>>
>> Fortunately I had the lid of the pot on, but the sounds were pretty
>> nerve wracking and I was worried more were going to blow when I
>> pulled them from the bath.
>>
>> Fortunately I got them all out and chilled and they seem stable, but
>> obviously I'm going to need to be a lot more careful if/when I do
>> another batch.
>
> I never even heard of pasturizing it before.

I gather that a lot of people who force carb will use something like
potassium sorbate to stop the yeast, backsweeten and then carb.

Or just carb a dry fully fermented out batch.

For bottle conditioning zapping the yeast first obviously doesn't work.
This is an example of pasteurization:

https://www.homebrewtalk.com/threads/easy-stove-top-pasteurizing-with-
pics.193295/

In the past I've done small batch bottle carbing without pasteurization
where I just chilled the bottles quickly as soon as they hit a good carb
level, and then kept them in the fridge, but that's only practical for
me with a small batch because I don't have a separate fridge.

I've also made fully dried out cider and then bottle carbed with a small
amount of priming sugar. I like dry cider, but the better half doesn't
so I was trying to accommodate her tastes. I'll be more careful next
time.

On 10/13/2021 11:58 AM, Baloonon wrote:
> Bob F <bobnospam@gmail.com> wrote in news:sk0mvq$uih$1@dont-email.me:
>
>> On 10/10/2021 6:42 PM, Baloonon wrote:
>
>>> Bob F <bobnospam@gmail.com> wrote in news:sjcrbf$rgb$1@dont-email.me:
>>>
>>>> On 10/2/2021 9:02 PM, Baloonon wrote:
>>>
>>>>> I'm about to carb up a batch of slightly sweet hard apple cider,
>>>>> about 5% abv, and I'm just curious if anyone has subjective
>>>>> opinions about carb levels -- still, low carbing, or heavy carbing?
>>>>>
>>>>> I know people have preferences all over the map, but I'm curious if
>>>>> any readers here have a deeper explanation for what the like and
>>>>> why. Maybe they find high carbonation tends to wipe out the aroma,
>>>>> or maybe too low tends to make cider seem dull -- whatever people
>>>>> think is something I'd like to consider.
>>>>
>>>> I do not find it too critical. I usually keep mine around 10-15 psi.
>>>> Mine is in kegs, and drops sometimes to around 5 where it starts to
>>>> flow slow, reminding me to add some more.
>>>
>>> I ended up priming with more cider and bottling. Unfortunately, it
>>> carbed up a lot faster than I was expecting and when I pasteurized in
>>> hot water according to instructions I found online. There was too
>>> much C02 and a couple of bottles blew.
>>>
>>> Fortunately I had the lid of the pot on, but the sounds were pretty
>>> nerve wracking and I was worried more were going to blow when I
>>> pulled them from the bath.
>>>
>>> Fortunately I got them all out and chilled and they seem stable, but
>>> obviously I'm going to need to be a lot more careful if/when I do
>>> another batch.
>>
>> I never even heard of pasturizing it before.
>
> I gather that a lot of people who force carb will use something like
> potassium sorbate to stop the yeast, backsweeten and then carb.
>
> Or just carb a dry fully fermented out batch.
>
> For bottle conditioning zapping the yeast first obviously doesn't work.
> This is an example of pasteurization:
>
> https://www.homebrewtalk.com/threads/easy-stove-top-pasteurizing-with-
> pics.193295/
>
> In the past I've done small batch bottle carbing without pasteurization
> where I just chilled the bottles quickly as soon as they hit a good carb
> level, and then kept them in the fridge, but that's only practical for
> me with a small batch because I don't have a separate fridge.
>
> I've also made fully dried out cider and then bottle carbed with a small
> amount of priming sugar. I like dry cider, but the better half doesn't
> so I was trying to accommodate her tastes. I'll be more careful next
> time.
>

You could just add a little sweetener when served. My wife likes it
sweeter too, and a paper match head of pure stevia extract does the job
nicely. Or, try a little honey.