I'm using champagne yeast at the mo for TC; goes like the clappers! Not quite sure what the risk is of over priming. I've seen 30ml per bottle but not sure if champagne yeast is different. Any suggestions?
my first TC was somerfields apple juice (4L) with a tin of tate and lyles golden syrup and youngs champagne yeast, urg, well since i still have just under 1L left it does get better after 2 months or so bottled
near 10% though i think.
-matt
