Used Cote des Blancs in 5 gal of fresh, pasteurized cider. Had good fermentation, and cider sat in primary for about 2 months or so. Bottled it 9 days ago, and at the same time bottled a kriek. Used table sugar to prime both. They are side by side in a room that stays around 70-75*. The kriek is already carbed nicely but the cider is totally flat, not even a slight hiss. I’ve never used Cote des Blancs, so not sure about what’s happening, or not happening. The cider is very cloudy and there is little to no sediment in the bottle. I know one week is normally not long enough for carbing, but my last cider (used wyeast cider yeast) carbed like a champ in 7 days.
Thanks for any insight,