Just a quick (and probably simple) question.
I understand how making a priming solution (sugar + water > Boil > Cool > Carefully mix) is more consistent than priming each bottle with dry sugar BUT....
How does adding sugar water to a beer not water it down? The yeast consume the sugar to create the CO2 so that just leaves the water that the sugar was dissolved in right?
How does that work?
I understand how making a priming solution (sugar + water > Boil > Cool > Carefully mix) is more consistent than priming each bottle with dry sugar BUT....
How does adding sugar water to a beer not water it down? The yeast consume the sugar to create the CO2 so that just leaves the water that the sugar was dissolved in right?
How does that work?