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Old 10-24-2012, 11:36 PM   #1
sursole
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Default Any added fermentables from chai tea at bottling?

I'm bottling a batch of chai pumpkin ale very shortly, but the chai character is a bit subdued for my liking. I was thinking of boiling some more of the Tea mixture and add it along with my bottling sugars, but I'm wondering if it's possible I would extract any natural sugars from the tea that may result in over carbing / bottle bombs. Any thoughts?
Ideally I'd just add it to the secondary and wait to bottle, but I don't have the extra time

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