I have a thread going from earlier today where I believe I bottled my Belgian Tripel way too soon, being somewhat tricked into believing my fermentation was complete. Anyhow, I think I'll be using carbonation drops soon and need some advice from those that use them.
I have already bottled 25 Belgian Tripels and the style calls for a CO2 volume of 3.3. Now, I already added the priming sugar, but out of fear of bottle bombs (fermentation is believed to still be going on, PLUS the priming sugar now creates a larger risk), I am venting the bottles ever so slightly to allow the CO2 to escape.
Once my bottles reach the desired FG I have to deal with recarbing the bottles. I cannot do priming sugar again because I cannot evenly distribute it.
If I use Carbonation Drops, what sort of Carb level will I be receiving? Like I said, 3.3 is my goal. I used 90 grams of sugar for my 25 bottles, which is somewhat. Will 1 drop do this? Will I need 2 per bottle?