thisissami
Well-Known Member
- Joined
- Dec 20, 2017
- Messages
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Hi All,
I'm bottling a new batch today. I have 1L bottles that I'll be bottling everything into, and am planning on priming each of them with 1 tsp of cane sugar. My question is: if I just get a teaspoon of cane sugar into each of them without any attempts to dissolve them.... will they naturally dissolve over the course of time and become accessible to the yeast in there?
I assume that they do, but that it'd just be slower than actively making sure that they dissolve in the priming process. Figured it'd be good to ask this community though!
I'm bottling a new batch today. I have 1L bottles that I'll be bottling everything into, and am planning on priming each of them with 1 tsp of cane sugar. My question is: if I just get a teaspoon of cane sugar into each of them without any attempts to dissolve them.... will they naturally dissolve over the course of time and become accessible to the yeast in there?
I assume that they do, but that it'd just be slower than actively making sure that they dissolve in the priming process. Figured it'd be good to ask this community though!
