Cleared cider with sparkloid do I have enough yeast to carb?

bassin75 · December 30, 2016, 5:21am

HI, I chose to clear my cider and mead with sparkloid . The end result was a nice amber cider, I would like to carb the cider into champagne bottles with cork and beer caps. Do I have enough yeast? or should I add some at bottling. I used D-47 yeast but have the other wine yeasts.

Thanks,

 Bassin75

porkchop · December 30, 2016, 3:02pm

You should still have enough but it might take awhile. Adding some champagne yeast will allow for faster carbonation, but you’ll end up with a bit more sediment in the bottle. Kind of a toss up, whether you want faster carbonation but more sediment, or slower carbonation and less sediment. If you carb high, though, it tends to stir up the sediment on its own, so if you’re going for 3.5 volumes or more, I wouldn’t re-yeast.

bassin75 · December 31, 2016, 5:56pm

Hi Porkchop,

    Thank you for the reply.  I plan on adding just the priming sugar and bottle in clear beer bottles and some champagne bottles (cork and cap). I have a mini keg I could add some to to force carb, but I will try that in my next batch. 

         Bassin75