CSAYank
Active Member
- Joined
- Feb 16, 2015
- Messages
- 27
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So I've been trolling on here and reading a bunch of topics and responses, mostly in this particular form. My question is: During secondary fermentation, the carbonization of the final product happens after adding more sugar. Now, is this because in the initial fermenting stage, the yeast simply run out of food and that's what stops the initial fermentation? I may be answering my own question, but I'm just trying to get confirmation on the exact processes that are happening at each stage. Thanks in advance