Has anyone ever used fruit juice instead of corn sugar when bottling. I'm thinking of using grapefruit juice when I bottle my IPA. Any thoughts would be helpful.
I used too much sugar and they're over carbonated. It tastes good however sadly some from each bottle is wasted. I used regular sugar instead of dextrose and didn't scale it down. Chalk it up to the learning process.
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It's been a month since I bottled. My bottles are still overflowing upon opening. I'm about to pop them all open and pour them all down the drain. Somebody talk me off the ledge.
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