TC priming question

[wibble5]

Hi there,

I've recently barrelled 40 pints of Turbo Cider (25 litres of Aldi apple juice, 1kg brown sugar and Safale 04). I let it ferment right down to 1000 before barrelling and put nearly a litre of apple juice in the barrel to prime. However, the result is a bit flat. It tastes ok, and I'm drinking it but I just wondered why it may not have carbonated as much - did I put too little apple juice in the barrel, or should I have barrelled earlier so there was more active yeast left with which the sugar in the apple juice could have reacted?

If anyone could enlighten me that would be great, for future reference!

Cheers

Sam

[Curious Brew]

I've been priming at 30ml per pint...

30ml * 40pints =1200ml

You weren't far off using a litre for that quantity, maybe add an extra 200ml plus for added fizz?

Wait for a more informed opinion mind, I'm only a n00b.

[anomalous_result]

How long has it been in the barrel? Are there any chances of leaks? A litre sounds like enough to give it some life.

[wibble5]

It's been in for a good month now (although I admit I started drinking it about two weeks after I'd barrelled it - could this be the reason?! )

[anomalous_result]

No I just wasn't sure if you'd simply added the litre of AJ and started drinking. I'm not a big barrel user so there may be some sort of topping up of the gas that needs doing or similar.

[J_P]

Safale S04 is a very flocculant yeast was there enough of it in suspension to carbonate the brew?

[wibble5]

not sure, how do you tell if there's any left in suspension? And would you recommend another type of yeast? Champagne/wine yeast perhaps?