I have some hard cider nearly ready to be bottled, and I am wondering if using pasteurized sweet cider as a primer would be a reasonable option. That is, I would mix in an appropriate volume of sweet cider to my fermented cider, bottle it all, and the fermentation of the added sweet cider would be sufficient to carbonate the bottles. I see the following potential benefits/drawbacks:
- More bottles of cider from a single fermented batch
- Can tweak the final flavor based on the sweet cider I use to prime
- Greater risk of contamination & better environment for contaminates to grow
- Less accuracy in obtaining desired carbonation
- Slightly reduced ABV verses adding sugar.
Has someone tried this, or something similar?