Hi All.
A question about how much the priming sugar contributes to final alcohol please.
The ginger beer I bottled last week fermented down 1025 to 1005. Had I bulk primed like beer I would add 200g and using the formula 20/7.46 plus 0.5 fror the priming sugar get around 3.2%.
BUT I used 400g of bulk priming sugar and bottled 18.75 L (50 stubbies). How much does this change the 0.5 add on. Can I guess double the sugar, double the number to 1.0 ??
Cheers, Geoff.