I got 2 5 gallon batches of cider in the basement that are ready for bottling. i got 50 Champange bottles ready to go. I want to make them sparkling ciders and was looking at priming options.
I was wondering if I could use an organic frozen apple juice concentrate as my priming sugar???? Anyone done this before? How much to use? I was considering just putting an entire concentrate container in the 5 gal batch and try it. The problem is, I've been bulk aging this cider for a year now, and don't want to mess this up now( a lot of time invested). I'm adding Champagne yeast at bottling, and have thick bottles....
I might just use 5oz of table sugar and call it a day. I was just thinking I might be able to add a bit of apple flavor with the concentrate, but it also might create a whole new host of problems with not being able to push out the funky stuff during bottle conditioning.