New answers tagged carbonation
This is possible, but not in a scientifically measurable way. Try this: Hold one of your bottles of beer up to the light so you can see the air gap that expands from the top of the bottle down to the top of the beer in the bottle. Quickly turn the bottle upside down then back again, with a slight amount of force, but no need to shake it. Observe the air ...
Aerobic is for propagation, anaerobic converts sugar into alcohol and carbon dioxide. I doubt a small amount would hurt, like from transfer or minor splashing, but if you intentionally injected oxygen, like how you might aerate the wort prior to fermentation, I would imagine it would not carbonate well and produce a lot of yeast, giving it a "yeasty" ...
If you follow a process like this, you won't be far off: Dilute the syrup to create a 10% solution. E.g. add 10g of syrup to 90g of water and stir well. Take the specific gravity of the 10% solution, e.g. 1.030 Express this as a fraction of a 10% solution of sucrose, which has specific gravity 1.040. So, our example of 1.030 is .75 the gravity of a 10% ...
Yes, perfectly normal. It may be done carbing or it may take a few more days.
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