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Still sweet and still cloudy? That means it is still fermenting. Try to have patience. It just needs another couple weeks, maybe 3 or 4 weeks at most.


Priming is really just another word for fermentation, sometimes called secondary fermentation. If you stop fermentation when 20% of sugar remains, you normally do this by killing the yeast. This means it will not ferment further in the bottle. On the other hand if you bottle it with 20% of the sugar left and some active yeast, you'll generally find ...

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