Doug
Active Member
So, I'd like to hear opinions on general ways to ensure a happy level of carbonation. The last two batches I made never fully got to where I wanted them. I used 5 ounces of priming sugar boiled in one cup of water both times. Before that, I was just dumping the sugar in the bucket. Probably a bad idea, but it was working...
For my next batch, I'm considering adding more priming sugar, but maybe I should just be more aggresive with my stirring when I rack from the secondary to the bottling bucket to ensure more yeast? What do you guys think?
Also, I've sat both of the last two batches in 70-78 degree temps for upwards of 4-5 weeks, so I'd imagine that's enough time for carbonation to be happening.
- doug
For my next batch, I'm considering adding more priming sugar, but maybe I should just be more aggresive with my stirring when I rack from the secondary to the bottling bucket to ensure more yeast? What do you guys think?
Also, I've sat both of the last two batches in 70-78 degree temps for upwards of 4-5 weeks, so I'd imagine that's enough time for carbonation to be happening.
- doug