Bottleing a 2 year old Flanders Red
I have a 2 year old Flanders Red that I am ready to bottle.
After sitting around for 2 years is there still the "normal" amount of co2 in suspension?
I do not want to over carb, I am thinking about 2.2 volumes.
I am expecting to get between 4.5 and 4.75 gallons.
How much priming sugar should I use?
(Of course I plan to add a little champagne yeast).
I can't wait to bottle mine. Of course I'm only at maybe eight or nine months...
So long to go...
Sorry to not answer your question but I obviously haven't gotten to that issue
In theory yes. CO2 has predictable solubility at temp and pressure. However, fluctuations in temp, pressure, jostling, will change that. Anymore, I assume a negligible contribution after degasing from transfers.
Best case, I would use the max temp it was sitting at in the calculator. I leave the calculators at 80° F, just to eliminate the contribution.
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