Jim's Beer Kit

Am I right in thinking that if the beer has been fermenting/conditioning cold, then you will need less priming sugar as more of the naturally produced co2 will still be dissolved? Or does this all come out during the long lager fermenting times


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Well I doubt there’s much starch and probably not much sugar in the juice but if that’s what floats you’re boat I’d just throw the yeast in and see what happens. Could always add some table sugar to boost the fermentables although at that point maybe just add some vodka and make a Bloody Mary [emoj...

Rice, potatoes, corn etc (and barley for that matter) contain starches which can be converted to fermentable sugars. For normal barley beer this done by your enzymes in the mashing process. My understanding with fermenting potatoes for vodka is that some grain is used in the mash to provide the enzy...