Clever priming sugar required

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Larse said:
My experience is from normal fermenting (non-pressurised) is there's always a release of gas after shaking. This would be before bottling and after adding finings. Shake to disperse same, release pressure and start bottling.
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Something for next time.
 
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Nope. Never said I used it as a sanitiser.

I don't use a proprietary sanitiser. Kitchen clean (can eat off it) is good enough for me.

Edit: typo
 
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