craigkelker
Well-Known Member
So, I have an English Barleywine that is about 8 months old. She's ready to be bottled. I am planning to put a splash of one of these in every bottle: Bourbon, Cognac, or dark Candi sugar.
So, my questions are if I want to use the dark candy sugar as the primer for that variant - how much sugar do I use for 1 gallon of barleywine? If I put in RedStar yeast, can a champagne yeast use this complex sugar?
This is the sugar I bought. http://www.greatfermentations.com/Dark-Candi-Sugar-1-lb/productinfo/2402/
So, my questions are if I want to use the dark candy sugar as the primer for that variant - how much sugar do I use for 1 gallon of barleywine? If I put in RedStar yeast, can a champagne yeast use this complex sugar?
This is the sugar I bought. http://www.greatfermentations.com/Dark-Candi-Sugar-1-lb/productinfo/2402/
