coldrice
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- Oct 17, 2008
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Has anyone experimented with this? Nobody talks about it. Couldn't you just do the math and figure how much sugar to add to a batch where the yeast had a tolerance of say, 15% but there is still sugar remaining once the alcohol level was achieved and the yeast dies off? i don't think there would be a way to carb, save for forcefully carbing, but then you don't have to use campden tabs to bitchup your yeast in order to sweeten before bottling because the sugar is still there.