hoppyhowie
Member
Assuming that fermentation is complete and it's time to bottle for sure, does anyone know how much priming sugar would cause high carbonation vs bombs? I decided to put 1/3 cup granulated cane sugar (all I had at the time) into my 2.5 gal experimental batch... I'm beginning to fear I added too much and just waiting for my bottles to break... Anyone have an idea if this will be a problem?