I have a 2 year old Flanders Red that I am ready to bottle.
After sitting around for 2 years is there still the "normal" amount of co2 in suspension?
I do not want to over carb, I am thinking about 2.2 volumes.
I am expecting to get between 4.5 and 4.75 gallons.
How much priming sugar should I use?
(Of course I plan to add a little champagne yeast).
After sitting around for 2 years is there still the "normal" amount of co2 in suspension?
I do not want to over carb, I am thinking about 2.2 volumes.
I am expecting to get between 4.5 and 4.75 gallons.
How much priming sugar should I use?
(Of course I plan to add a little champagne yeast).