How To Carbonate Hard Cider

Hard , also known as cider, is a delicious and refreshing alcoholic made from fermented apple . It has gained popularity in recent years as a flavorful alternative to and . One of the great things about hard cider is that you can easily carbonate it, giving it that delightful fizz and effervescence. In this article, we will explore the process of carbonating hard cider and provide you with some tips and techniques to achieve the perfect level of carbonation.

Carbonation adds a lively and bubbly characteristic to the cider, enhancing the overall drinking experience. There are two main methods for carbonating hard cider: bottle carbonation and force carbonation.

Bottle carbonation is the traditional and more time-consuming method. It involves adding a small amount of sugar, called priming sugar, to the cider right before bottling. The present in the cider will consume this sugar, producing carbon dioxide (CO2) as a byproduct. Since the bottles are capped, the CO2 is trapped inside the cider, resulting in natural carbonation.

To bottle carbonate your cider, you will need to dissolve the desired amount of priming sugar in a small amount of boiled . This will ensure that the sugar is evenly distributed throughout the cider. The amount of sugar needed depends on the desired level of carbonation and the volume of cider being carbonated. Generally, 1/8 – 1/4 cup of brown sugar per gallon of cider is recommended. Once the sugar is dissolved, carefully add it to the cider and stir gently to mix it in.

Next, transfer the cider into clean and sanitized bottles, leaving some headspace at the top. This headspace is necessary to accommodate the carbonation process. Cap the bottles tightly and store them at room temperature for a period of one to two weeks. During this time, the yeast will consume the priming sugar, producing CO2 and carbonating the cider. It is important to check the carbonation level periodically by opening a bottle and tasting the cider. Once the desired level of carbonation is achieved, refrigerate the bottles to halt the fermentation process and stabilize the carbonation.

Force carbonation is a quicker and more controlled method of carbonating hard cider. It involves using a keg and a carbonation system, such as a CO2 tank and regulator. To force carbonate cider, fill a clean and sanitized keg with cider, leaving some headspace for carbonation. Connect the keg to the carbonation system and set the CO2 pressure to a low level. Slowly turn on the gas and allow the CO2 to pressurize the keg. This process can take anywhere from a few hours to a few days, depending on the desired level of carbonation. Once carbonated, the cider can be dispensed directly from the keg using a tap.

It is important to note that when force carbonating cider, it is crucial to monitor the pressure and temperature to avoid overcarbonation or foaming. It is recommended to start with a low pressure and gradually increase it until the desired carbonation level is reached.

Carbonating hard cider adds a delightful effervescence and enhances the overall drinking experience. Whether you choose to bottle carbonate or force carbonate, it is important to follow proper sanitation practices and monitor the carbonation process to achieve the desired level of carbonation. So grab a glass of carbonated hard cider and enjoy the refreshing bubbles!

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How Do You Add Carbonation To Cider?

To add carbonation to cider, the process typically involves adding a small amount of sugar known as priming sugar to the cider just before bottling. This sugar serves as a food source for the yeast present in the cider. The yeast consumes the priming sugar and produces carbon dioxide (CO2) as a byproduct. Since the bottles are capped, the CO2 is trapped inside the cider, creating the desired carbonation.

Here is a step-by-step explanation of how to add carbonation to cider:

1. Prepare your priming sugar: Measure out the appropriate amount of priming sugar based on the volume of cider you are carbonating. The exact amount can vary depending on the desired level of carbonation, so refer to a priming sugar calculator or recipe for guidance.

2. Sanitize your equipment: It's crucial to ensure that all equipment, including bottles, caps, and any utensils used, are properly sanitized to prevent contamination. This can be done using a sanitizing solution or by following the manufacturer's instructions for sanitizing your specific equipment.

3. Transfer the cider: If your cider is still in a fermentation vessel, such as a carboy or fermenter, transfer it to a bottling bucket. This can be done by siphoning the cider or carefully pouring it to avoid disturbing any sediment at the bottom.

4. Add the priming sugar: Dissolve the priming sugar in a small amount of water, creating a sugar solution. Carefully add this solution to the cider in the bottling bucket and gently stir to ensure even distribution.

5. Bottle the cider: Use a siphon or bottling wand to fill each sanitized bottle with the carbonation-ready cider. Leave some headspace at the top of each bottle to allow room for the carbonation to develop.

6. Cap the bottles: Seal each bottle with a cap or crown cap, ensuring a tight seal to prevent any CO2 from escaping during the carbonation process.

7. Store the bottles: Place the capped bottles in a cool, dark place with a consistent temperature, ideally around 65-75°F (18-24°C). This will allow the yeast to consume the priming sugar and carbonate the cider. The carbonation process typically takes around 1-2 weeks, but it can vary depending on factors such as yeast activity and temperature.

8. Test for carbonation: After the recommended carbonation period, you can test the carbonation level by opening a bottle and sampling the cider. If it's not carbonated enough, you can reseal the bottle and continue to let it carbonate for a few more days before testing again.

Keep in mind that the carbonation process can be affected by various factors, including the amount of priming sugar used, yeast health and activity, temperature, and the time allowed for carbonation. It may require some experimentation to achieve the desired level of carbonation in your cider.

By following these steps, you can successfully add carbonation to your cider, creating a delightful fizzy beverage to enjoy.


Hard cider is a versatile and delicious beverage that can be enjoyed in various ways. Whether you prefer a dry or sweet cider, there are methods available to cater to your taste preferences. Carbonating cider can be done through back carbonation or force carbonation, both of which give you control over the level of carbonation in your cider.

Back carbonation allows for more control over the sweetness and fizziness of your cider. By adding a small amount of sugar, such as brown sugar, at bottling time, you can create a fizzy cider that suits your preferences. Dissolving the sugar in boiled water before adding it ensures better mixing and distribution of the sugar throughout the cider.

On the other hand, force carbonation involves using a plastic bottle and a CO2 system to carbonate the cider. This method requires cooling down the cider and leaving enough headroom in the bottle to prevent overflow. By slowly increasing the CO2 pressure, the cider becomes carbonated, resulting in a refreshing and fizzy drink.

Both methods have their advantages and can be used depending on your equipment and personal preferences. The key is to experiment and find the carbonation level that suits your taste. Whether you enjoy a still or fizzy cider, there are ways to achieve the desired outcome.

Hard cider is a delightful beverage that can be customized to your liking. Whether you choose to back carbonate or force carbonate, the end result is a refreshing and enjoyable drink that can be enjoyed on its own or paired with a variety of foods. So, grab a glass of your favorite hard cider and savor the flavors and carbonation that make this beverage so unique. Cheers!

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.