Dizavin
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- Feb 17, 2009
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okay, so here we go:
for priming bottles, is there a ratio that's a good guideline to stick to? (you know, for every X milliliters of beer, use X amount of sugar. or something of that nature?)
and also, I'm about a week into fermenting my first ale, and having that carboy in my apartment doing it's thing makes me think... could one substitute the sugar for something else that the yeast could eat and get the same results from? like honey or flavored or infused simple syrups?
any insight would be great!
for priming bottles, is there a ratio that's a good guideline to stick to? (you know, for every X milliliters of beer, use X amount of sugar. or something of that nature?)
and also, I'm about a week into fermenting my first ale, and having that carboy in my apartment doing it's thing makes me think... could one substitute the sugar for something else that the yeast could eat and get the same results from? like honey or flavored or infused simple syrups?
any insight would be great!