So, this idea literally randomly came to me and i was wondering if anyone has ever done it or knows what would happen. What would happen if after fermentation, you add a bit more of yeast along with the priming sugar used to carbonate the beer? (Add beer with priming sugar/tablets, pitch a bit of yeast, seal bottles.) This would potentially raise the alcohol a little more while carbonating also, right? Would this affect the taste negatively? What other effects would it have? Does yeast produce more CO2 during fermentation than sugar without yeast? Thanks so much guys!
EDIT: C-Rider answered my question but it only raises a new one. Arent most 2nd hydrometer readings taken after fermentation but before carbonation? If so, shouldnt the carbonation also produce slightly more alcohol in the beer? (meaning the marked ABV hadnt taken into that small amount of alcohol during the carbonation process, thus being slightly inaccurate)
Thanks a lot guys. Really appreciate it.
EDIT: C-Rider answered my question but it only raises a new one. Arent most 2nd hydrometer readings taken after fermentation but before carbonation? If so, shouldnt the carbonation also produce slightly more alcohol in the beer? (meaning the marked ABV hadnt taken into that small amount of alcohol during the carbonation process, thus being slightly inaccurate)
Thanks a lot guys. Really appreciate it.