Originally Posted by rinhaak
Did you ferment in the gallon jug as well? Plastic? It doesn't seem like the sort of plastic I would trust letting beer ferment in for a month.
So to clarify your process: after freezing, you add more yeast with the priming sugar? How much yeast? And doesn't that leave a lot of sediment in the bottom of the bottle?
No I fermented in a 4L glass jug and then transferred it to the milk jug when it was done fermenting so it could go in the freezer.
The time I followed this process I did not carbonate what I made. However, if I were making beer, I would let the liquid sit in secondary for a few weeks after the freezing process to let it drop clear. I found once the liquid became thicker it had a hard time dropping out all the yeast and remaining sediment. (That may or may not be an issue depending on how concentrated you go.)
Then I would bottle with a little dry yeast or clean yeast slurry and priming sugar. It shouldn't make too much sediment as long as you're not going overboard. By letting to clarify before you bottle you'll eliminate some of the sediment before it gets to the bottling bucket. You could probably add half a teaspoon of dry yeast (or slurry) to the bottling bucket as long as you make sure it gets mixed in very well so all the bottles get yeast. Alternatively, you could add a little yeast to each bottle before capping.