Cantaloupe
Active Member
For our 4th batch my brother in law and I were making an American Red. All went well until we started bottling. We added the priming sugar to the bottling bucket and began to siphon from the fermenter. We got through most of the bottling but once we neared the bottom of the bucket we realized that some sugar had stuck to the bottom. It was difficult to tell how much it was, it didn't seem like much so we finished our last few bottles and let sit 2 weeks. Obviously it was too much because the beer is flat. Not completely flat though. It does still taste very good. Is there any way to either add more sugar to each bottle or fix the carbonation somehow without messing up the batch?