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Results tagged with priming
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user 534
Addition of fermentable sugar to fully-attenuated beer, cider, mead or other beverage to produce carbonation by re-fermentation inside a sealed container, usually a bottle or keg. Requires viable yeast in suspension, either leftover from primary fermentation or added with the priming sugar.
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Whoops, I over-primed. Anything I can do?
I have done the same, resulting in a couple of cracked bottles from the pressure a couple of weeks after bottling.
I loosened the caps (just barely enough to release the pressure), let them sit for a …
- 463