Question is rather simple, however I've been unable to get an answer through online searching.
Does all of the priming sugar get consumed by the yeast during bottle carbing?
So, if you had, 10 grams of sugar in the bottle, would one expect that when the bottle is ready and properly carbed up, that it would contain none of the 10 grams of sugar?
I've read that 2.0665 grams of 'extract' produced 1.00 grams of alcohol, and that it doesn't matter what the extract is (sucrose, glucose, etc.) it's always the same.
Which in this case leads me to another question, if one had enough priming sugar for 8 grams (of sugar) per cup (of liquid), that would produce 16.532 (8*2.0665), which then would be 0.7 ABV (16.532/236 grams per cup of water), correct?
But that somehow makes me question the whole bottle carbing only adds max of 0.5% ABV for any bottle carbing (including what I've read about Soda).
Any help would be appreciated to help explain to me where I've gone wrong in my math/thinking.
Does all of the priming sugar get consumed by the yeast during bottle carbing?
So, if you had, 10 grams of sugar in the bottle, would one expect that when the bottle is ready and properly carbed up, that it would contain none of the 10 grams of sugar?
I've read that 2.0665 grams of 'extract' produced 1.00 grams of alcohol, and that it doesn't matter what the extract is (sucrose, glucose, etc.) it's always the same.
Which in this case leads me to another question, if one had enough priming sugar for 8 grams (of sugar) per cup (of liquid), that would produce 16.532 (8*2.0665), which then would be 0.7 ABV (16.532/236 grams per cup of water), correct?
But that somehow makes me question the whole bottle carbing only adds max of 0.5% ABV for any bottle carbing (including what I've read about Soda).
Any help would be appreciated to help explain to me where I've gone wrong in my math/thinking.