medic7041
Member
I brewed a belgian ale that has been in secondary for just over 3 weeks which i did a secondary yeast addition when i added the belgian candi sugar it has had a secondary gravity of 1.020 from a og of 1.070 which i really dont like too much but i'll work with it . It tasted good when i took the gravity reading going into secondary but just wanted some insite on either dme or regular priming sugar for bottling thanks for the help.