Not sure if this has been asked before,
I'm curious about turning one of my recipes into a carbonated version.
Per my recipe, once fermentation is done around 12% (I'm going to try to cut that back to 6-8%), I stabilize and backsweeten with honey.
So how would you go about about this?
If I stabilize, I can't prime.
If I prime, I can't add back more honey without making bottle bombs..
I thought about non-fermentable sugars, but I'm not sure what the options are for non-synthetic sweaters. I'd prefer to keep the man made chemicals to a minimum.
I'm curious about turning one of my recipes into a carbonated version.
Per my recipe, once fermentation is done around 12% (I'm going to try to cut that back to 6-8%), I stabilize and backsweeten with honey.
So how would you go about about this?
If I stabilize, I can't prime.
If I prime, I can't add back more honey without making bottle bombs..
I thought about non-fermentable sugars, but I'm not sure what the options are for non-synthetic sweaters. I'd prefer to keep the man made chemicals to a minimum.