Enpitsu
Member
so i've always wondered....how does carbonating in a bottle with priming sugar work? here's my confusion:
during fermentation, isn't all the yeast and its by products settled to the bottom? so, when i move it over to the bottling bucket with the priming sugar, no yeast comes over to produce some CO2 from the sugar?
i guess the follow up is - if i let ferment for an extended period of time, say 1.5 months, do i risk not having enough yeast leftover to properly carbonate?
during fermentation, isn't all the yeast and its by products settled to the bottom? so, when i move it over to the bottling bucket with the priming sugar, no yeast comes over to produce some CO2 from the sugar?
i guess the follow up is - if i let ferment for an extended period of time, say 1.5 months, do i risk not having enough yeast leftover to properly carbonate?