So I have 2 gal of motts apple juice, dextrose, and red star wine yeast 10 days in testing 1.008 giving a abv of (1.072-1.008)*131.25 = 8.4%.

My question is how much should I bottle prime with this combination. I've never bottle primed wine yeast.

1.008 seems a bit high still... might need to let it go longer. is the gravity stable? has the yeast dropped out of suspension and the cider has cleared in the fermenter?

you could consider using campden tablets or some sulfites/sorbates to kill the yeast... rack into a bottling bucket to batch prime and add a neutral ale yeast. that'll get carbonation... and its similar to what people do with barley wine, apfelwein, or high gravity beers.

Also, what wine yeast did you use? Some will be done at that level (though may take a REALLY long time to carb), while others could still be working.

If you didn't add any unfermentable sugars, I'm betting that after just 10 days, it's not done.

With that much sugar and no extra nutrients, expect it to take a good long while to finish out.

I have 10g of red star montrachet. I was thinking of trying my first batch prime using 2 mrbeer kegs. The reading has been stable for 5 days, and it is very very clear.

Montrachet should finish lower from that OG. I'd let it ride another week, at least, before even taking another reading.

Cider/apfelwine takes a *long* time to ferment and an even longer time to condition. EdWort's recipe from HBT says to ferment 6 weeks and condition for 18 months!

it tastes great right now...I batch primed with 5 tablespoons of sugar. Will Let it sit in the 70-73 degree range for a week, dropping it to 60-65 for two weeks, an finally the fridge for two weeks. It tasted great room temperature right out of the keg. I am looking forward to this one

Be careful you don't end up with bottle bombs...the Montrachet may very well not have finished eating all of the sugars.

So definitely carb in a cooler or tub of some kind, just in case.

yeah...they are being stored in a travel cooler that fits a case of 22 oz bottles.

results.

After a week priming, I popped a tester in the fridge for 2 days.

Wonderful! It tastes like a cross between a sweet white wine and a hard cider. It carbed perfectly. Wonderful consistent sparkling wine look. I had it bottled in a corona bottle, and side by side with a real corona, they looked identical. Same exact color/clarity.

I would highly recommend this recipe. Very simple, very tasty. Sweet and flavorful.

I think the next batch I will try a different juice. Tempted to buy a juicer and try watermelon wine using this simple recipe

Glad to hear it turned out well.