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Bottling Apricot Blond

getting ready to bottle this today. the directions discuss preparing a priming solution. it states: use the following amounts:
then says nothing

Next steps state to add the apricot extract.

I am confused - do I need to make a priming solution with sugar? if yes - how much?

Best to use a calculator, and weigh the sugar rather than volume measure it. If you don’t have a scale go ahead and volume measure it.

The temp should be the highest temp the beer was after fermentation. The warmer the beer was, the less CO2 will be in solution. A beer that was always at 50 will have more CO2 still in it than a beer that stayed at 60.

Does the Apricot extract have sugars in it?

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