Originally Posted by Nannerfox
Would a can of concentrate be overkill for this? If you wanted to backsweeten, you could kill 2 birds with one stone.
And kill someone in the process...
Back sweeten and Carbonation are 2 different processes.
Carbonation requires active yeast.
Back sweeten requires none/dead/inactive yeast.
1oz of dextrose/sugar per gallon is medium carbonation.
For high carbonation like champagne, I wouldn't use more than 1.5 oz per gallon.