So I bottled a batch of honey chocolate brown ale about a month ago, but I didn't gave a pre-measured amount of bottling sugar made up. So of course, I eyeballed it from a 2kg bag. I think I ended up on the low side.
Opened one today, very faint pfft, very little carb or head. So what I'm wondering now, if I were to just crack open the bottles, add some carb drops and reseal everything, would the yeast still be able to do their thing and carb these up?
Opened one today, very faint pfft, very little carb or head. So what I'm wondering now, if I were to just crack open the bottles, add some carb drops and reseal everything, would the yeast still be able to do their thing and carb these up?
