On Sun, Sep 14, 2003 at 04:19:37PM +0200, [EMAIL PROTECTED] wrote: > jeg fik at vide af sælgeren at jeg skulle putte et par hundrede gram > sukker i i min beholder inden jeg hælde det på flakse, er det korrekt, og > hvad er årsagen?
The idea is that the yeast will ocnvert the sugar into alcohol and CO2. As long as you ferment in an open container, or in one with an airlock, the excess CO2 will escape into the atmosphere. When you add sugar before bottling, the CO2 can no longer escape, but will dissolve in the beer. When you open the bottle the dissolved CO2 will emerge as fine bubbles, and produce a frothy head. Of course, if you add too much sugar, you get too much CO2, and too much pressure in the bottles. The regular beer caps are so strong that they hold, it will be the bottle that explodes. Not at all healthy, and horrible waste of beer! The same can happen if you bottle too early, while there still is fermentable sugars in your beer. Wait until it has stoppped bobbling, and a few more days. 3 weeks althogether. How much sugar to add? It depends on the style of beer, and of the temperature of the beer when you bottle! It is all explained at http://haandbryg.dk/eftergaering.html If that is too technical, let beer stand an extra week, and add 5 grams per liter. Remember to dissolve the sugar in some water, and boil it for a few minutes, so as to kill all bacteria etc that may be in it! Good luck Heikki -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
