KnottyKidsFarm
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- Oct 29, 2020
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I'm sure this has been addressed somewhere but I haven't been able to find a clear answer.
I'm bottling cider and some dry fruit wines. I want to carbonate my 5 gal batch of cider basically like a beer (2.5 volumes of CO2) and it seems fairly straightforward using a calculator. I'm thinking roughly 5.25 ounces of brown sugar. It's getting bottled in swing tops.
I also want to lightly carbonate at least a few bottles of the wines. Fermentation is completely done and my original plan was to add one campden tablet per gallon before bottling to help prevent oxidation/spoilage, etc.
This raises the question of how these two ideas coexist: adding campden tablets prior to bottling - and carbonating (via sugar priming) in a bottle. Intuitively it would seem like you can't do both. So should I be adding a campden tablet per gallon of cider or wine before bottling? Wouldn't that prevent carbonating in the bottle? Follow up question, if I'm supposed to NOT add campden tablets when I plan to carbonate... then are the campden tablets necessary at all? Why would they be necessary in still wine but not needed when carbonating?
I'm bottling cider and some dry fruit wines. I want to carbonate my 5 gal batch of cider basically like a beer (2.5 volumes of CO2) and it seems fairly straightforward using a calculator. I'm thinking roughly 5.25 ounces of brown sugar. It's getting bottled in swing tops.
I also want to lightly carbonate at least a few bottles of the wines. Fermentation is completely done and my original plan was to add one campden tablet per gallon before bottling to help prevent oxidation/spoilage, etc.
This raises the question of how these two ideas coexist: adding campden tablets prior to bottling - and carbonating (via sugar priming) in a bottle. Intuitively it would seem like you can't do both. So should I be adding a campden tablet per gallon of cider or wine before bottling? Wouldn't that prevent carbonating in the bottle? Follow up question, if I'm supposed to NOT add campden tablets when I plan to carbonate... then are the campden tablets necessary at all? Why would they be necessary in still wine but not needed when carbonating?
