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bottle priming with dextrose, how much?
I'm just finishing up my first batch of hard cider with apples from a local orchard and Lavlin EC-1118 yeast. I'm planning on bottling it in 750ml bottles with champagne corks as I prefer a dry and effervescent cider. I'm planning on going directly from the primary to bottles to avoid stirring things up. Anybody know a good rule of thumb amount for how much dextrose to add per bottle? Thanks.
I am not sure how much dextrose to add but you could add some of coopers carb drops or carb tabs. Otherwise I usually add 4.5 oz of sugar to a gal batch of beer to carb it up in the bottles. Don't really know if that was helpful or not.
Welcome to the forum by the way. Happy to have you here.
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