Carbing question

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Guthrie

Guthrie

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I recently carbed a five gallon batch of apfelwein using 3/4 cup of Corn sugar. The apfelwien carbonated fairly nicely but in every bottle there is a thin layer of yeast left over.

Is this a common problem? If so How could I solve this problem for future batches.
 
When you prime a product, you are basically giving the yeast just enough sugar to carbonate but not enough so that the bottles blow up. So, like with any fermentation, it produces a very small amount of harmless lees.

It's a pretty common occurrence and nothing to worry about.

Dicky
 
Thanks, good to know it's harmless but it still makes the last few gulps not quite as enjoyable as the first.

So am I to expect this every time I carb with sugar?
 

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