I brewed up a few batches of lambic over a year ago, and blended them with fruit and what not. Going to blend and bottle shortly after christmas. Any advice on how much priming sugar to use? I know you are supposed to use alot less sugar then for regular beers, s just trying to make sure I dont get bombs. I am bottling kriek and Blackberrry lambic, Will be using Champagne bottles.
My original plan was to use young lambic, but its not ready yet
Thanks for the time!
My original plan was to use young lambic, but its not ready yet
Thanks for the time!