winenewb172
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- Joined
- Feb 14, 2013
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- 120
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So I'm a root beer lover and I really want to make a hard root beer. So my idea was to make an alcoholic beverage by fermenting sugar water with yeast nutrient and red star champagne yeast. That's going good fermenting like crazy. Now once that's fermented out I was thinking of adding an overly sugary root beer syrup and bottling then cold crashing once it's carbed up. Is this a good idea or should I stabilize with campden and k-meta then add root beer syrup and force carb somehow?