I was going to do 5 gal. batches, but ran into a problem of only finding 5 gal. carboys so im going to do 4 gal. batches till i upgrade to a better fermenting system. I bought so white labs pitchables that were portioned for the 5 gal. I was just wondering if I could save what is leftover and us that to carbonate my bottles latter? Would this be enough or would I have to use sugar to?
Bottle conditioning involves adding more sugar, not yeast. There will be yeast in suspension when you bottle. That is unless you bulk age it for more than 6 months. Since all the sugar has been eaten by the yeast, adding more will do absolutely nothing.
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You will get a faster start to your fermentation. Same principle of making a starter-more yeast. Which is good.
I see you live in Crown Point, Indiana... I lived there years ago. Lake Street Elementary, Taft jr High, Crown Point High. Lived on 125th St. on Hermits Lake. Anything still there??
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The Liver is Evil and Must be Punished!!
Yeah brother, not much has changed here. I'm just down the road from the old fair grounds, over here on cedar lake road. Man I love this place, and we just got a local brewery right of the square, which helps the little home brewers out. If you want check him out at Crown Brewing - Crown Point, IN. realy good beer.
Ahh! what kind of fermentation will i get if i pitch the whole thing, better, worse, or will it make no difference at all?
It will make absolutely no difference.
__________________
Primary:
Kegged (aging):
Kegged (Drinking): Cider
Bottled:Devil May Cry 10-10-10
On Deck: Berlinerweiss, more cider
Planning: Mild Follow me on Twitter
pitchable yeast
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