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Thanks for the advice guys. I'm sure I'll be back throughout the process!!

Got with reguards to DME. By corn sugar do you mean corn syrup. Excuse my ignorance. I have some experience with wine producing, but not with carbonated anything. Sound good though!!

How does the strength of the carbonation compare to say a commercial beer like Bud? Is it more similar to the faint carbonation of a stout?

I guess then I'm curious about the carbonation with the priming sugar. I would think there would have to be lee's produced because it's a by product of the yeast consuming sugar, just as the carbon dioxide is. Is there less produced because of the pressure, or isis more condensed because of the...

Hey Guys I've been reading a lot on here about priming corn sugar for forced carbonation. Was wondering how the process worked step by step and, whether this process caused a lot of lees to develop in the bottle. Another thing I was wondering was how sulfites & sorbates played into the...