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Okay, so I was just in my basement, kind of a mess, and just happened upon something I forgot I had...a 5 gallon insulated beverage container/water cooler. It's cylindrical, plastic, screw on lid, handles, and has a fast flow faucet. This raised an interesting question, one I need a little...

Question is rather simple, however I've been unable to get an answer through online searching. Does all of the priming sugar get consumed by the yeast during bottle carbing? So, if you had, 10 grams of sugar in the bottle, would one expect that when the bottle is ready and properly carbed...

Okay, so I carbonated with champagne yeast in a plastic 2 liter bottle. After 8 days at 62 degrees (in basement) the bottle was fairly hard, so I did what I read and put it in the fridge to make the yeast dormant. However, doing that, the bottle went from fairly hard to not hard. Upon some...