j1gsaw
Certified Pisswreck
- Joined
- 15/1/09
- Messages
- 732
- Reaction score
- 1
Hey All.
Well after 17 months resting im going to bottle my flanders, fingers crossed it will be a tasty drop.
Im guessing i will need to add a bit of yeast with the bottling sugar? like us-05 or notto, maybe some 1118C champagne yeast?
Since i dont bulk prime, is there any possibility that i could just use, say half a packet of yeast, hydrate it in some sterilised water, and say use a small syringe to add a small amount to each bottle, then add the priming sugar?? Or is that too hit an miss and could cause bottle bombs?
Or, would it be better to just rack the flanders to another barrel that i have already added the yeast/sugar mix too, and bottle etc?
Im unsure of what carb level a flanders should have really, and how much sugar to prime with? Will half a packet of yeast suffice? or the full packet? cheers.
Well after 17 months resting im going to bottle my flanders, fingers crossed it will be a tasty drop.
Im guessing i will need to add a bit of yeast with the bottling sugar? like us-05 or notto, maybe some 1118C champagne yeast?
Since i dont bulk prime, is there any possibility that i could just use, say half a packet of yeast, hydrate it in some sterilised water, and say use a small syringe to add a small amount to each bottle, then add the priming sugar?? Or is that too hit an miss and could cause bottle bombs?
Or, would it be better to just rack the flanders to another barrel that i have already added the yeast/sugar mix too, and bottle etc?
Im unsure of what carb level a flanders should have really, and how much sugar to prime with? Will half a packet of yeast suffice? or the full packet? cheers.
