Last night I filtered my batch, bottled about half of it, I added 52 grams of sugar to a 1.75 gal batch that had no fermentable sugars left in it, bottled them using a tiny pinch of North Star champagne yeast, bottled one in a plastic bottle too, I can feel the carb slowly building in that one. My question is around how long can it take to carb them up?
Carbing with yeast
- Thread starter Wagwag
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