Originally Posted by Kuhndog
Shouldn't there be a difference in sugar levels between a forced carbonation in a keg vs a yeast method in bottles?
Wouldn't this recipe be too much sugar/syrup for a forced keg situation?
The yeast methods typically only use a small amount of yeast to carbonate. If it used more amounts you would create an alcohol taste and/or blow up the bottle. The amount of sugar in this recipe is so high I think it also won't affect too much if you use a little less for bottleing.
FWIIW, I kegged mine, and the recipe is what I used. I didn't subtract any to offset the difference.