This was the first time I primed my cider when bottling for carbonation. I exclusively wild ferment and press my own apples.
I added what I think was enough sugar (ca. 120 g for 25 L), and bottles were stored at room temperature (ca. 16ºC) for 3 weeks. Yesterday, I put one bottle in the fridge and left it overnight. I popped it open today and to my surprise, no bubbles.
What would you say is the reason for this? Is there not enough sugar, or should the cider be left for longer to carbonate?
Maybe the cider needs to be left in the cold for more than just night? I've heard that CO2 only gets transferred into the liquid at cold temperatures.
I use flip-top bottles and there's a bit of pressure released when opened. The still, uncarbonated cider is great as it is, but I would like to experiment with priming. Please let me know what your experiences are, and what would you do in my position :)
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