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The bottles have the pop-top (Grolsch style) caps. I don't know the gravity unfortunately.

I just bottled a small batch of cider into 5 16.9 oz bottles and in 1 750ml bottle. How long should I let it carbonate for (to ensure good carbonation and avoid explosions)? I just used organic apple juice and used 1 oz of corn sugar for the primer.

All great ideas, guys. Keep 'em coming. Haven't decided yet how far I'm going to go with it. Whether to cook them in the mash, or just throw something in the carboy during fermentation. I was thinking more of a blonde style, but its still up in the air. Thanks

I was throwing the idea around of including vegetables in my next batch. Particularly carrots. Anything I should expect or be weary of?

I was planning on using fresh mint leaves. Do you think the leaves contain any sugars that could cause overcarbonation when mixed with the priming sugar?

Has anyone tried this? Does it have any particular characteristics that would disrupt the secondary fermentation?

Thanks to everyone who replied to my question about raw sugar (or turbinado) as priming sugar. It came out great! My first enjoyable brew!

Thanks for the help. I'm sure ya'll hear from me again pretty soon.

Hello, I'm new to this site and homebrewing in general. How well does raw (unrefined) sugar work as a priming sugar for bottle carbonation? Mod edit: This is not extract specific: It's been moved to the relevant forum.