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Hard Lemonade Priming

I'm thinking that it shuts down the fermentation by killing the yeast.
 
So to get a sparkling & sweet cider you would have to let the cider ferment all the way, add the lactose and priming sugar to the bottling bucket, then bottle.
 
Or if you are kegging, you could use the sodium stuff, add any kind of suger, even more apple cider to increase the apple taste, and force carbonate.

 

i experienced this very dilemma about a month ago. i bottled a cider i wanted to carbonate, but needed to sweeten it as well.

i only bottle, i do not have a kegging set up. so the use of potassium sorbate was out of the question; if i stop the yeast from working, there is no way for me to carbonate the bastard. i primed it with the raw cider, and added a bit more than was necessary.

by controlling the amount of headspace in the bottles, i am hoping that the yeast will ferment some of the sugars, giving me carbonation, but be inhibited (by overpressure) from fermenting all of the sugars. thus giving me a sweetened cider.

we shall see. this is all still theory, as i have not tasted one yet.

 

Very interested in your results.  I really like, and so does the lady, hard cider.
Have not made what I really want yet.  And, the damn stuff is $7 a six pack.
I can get late season, 1.050+ SG, cider in bulk for $2/gal.  Really would like to come up with a way to enjoy it.

 

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