Clever priming sugar required

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
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.
Something for next time.
 
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
 
Last edited:
Back
Top