12
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Once fermentation is complete, you will transfer the beer into bottles and,
depending on bottle size, add a certain amount of priming sugar to produce the
proper level of carbonation. Carbonation is created when yeast metabolizes the
priming sugar to create carbon dioxide. Under pressure, the CO2 bubbles have
nowhere to go but to remain in solution.
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In order to carbonate the beer, it must
be transferred into bottles.
15
After two weeks, you will know the beer is ready
to bottle and carbonate by tasting a small sample. The beer should taste like flat
beer. If the beer is sweet, make sure that it is in the correct temperature range
(68°F-76°F or 20°C-24°C) and let it ferment for a few days longer, but no longer
than one more week.
BOTTLING
&
CARBONATING
5
14
Due to this natural carbonation, there will always be a small amount of sediment at the bottom of each bottle. This is
perfectly natural and you can still have a crystal clear beer by gently pouring it into a glass. The sediment also aids in flavor
development over time.
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It is impossible to carbonate inside the fermenter, as it cannot hold pressure.
(Included in
most kits)
500ml
740ml
1 Liter
1
Carbo
Drop
or
1 tsp
sugar
2
Carbo
Drops
or
2 tsp
sugar
2.5
Carbo
Drops
or
2.5 tsp
sugar
PRIMING SUGAR
BOTTLE SIZE
½ Liter
¾ Liter (Incl. 740ml)
1 Liter
2 Liter
3 Liter
12 Ounce
16 Ounce
20 Ounce
22 Ounce
32 Ounce (1 Quart)
CARBO DROPS
OR
1
2
2½
5
7½
¾
1
1½
1½
2½
TABLE SUGAR
1 tsp
2 tsp
2½ tsp
1½ tbsp
2½ tbsp
¾ tsp
1 tsp
1½ tsp
1½ tsp
2½ tsp
tsp = teaspoon tbsp = tablespoon
NOTE:
Carbo Drops® can be easily cut in half using a pill cutter.
