Originally Posted by VanHeroy
Nope, in reading the original recipe I thought it said no priming sugar was needed as the simple syrup added at the end more than compensated.
Good point! I kegged so didn't think about that. I don't think campden alone will kill all your yeast, but I guess it is possible. Maybe it stunted them enough that bottle carbing will just take a little longer? How long has it been?