Trying to leave the sugar out of my beer, was wondering if someone tried the German method using new worth to backsweeten for bottling?
as I do not always brew when I bottel could I save (freeze or bottle) worth in that volume?
[quote=“Fraggel76”]how much would I need /gallon[/quote]I think this is why most people don’t mess with it - there’s probably an easy way to calculate, but the volume added would depend on the OG of the wort you’re adding and you would change the volume of the bottled batch, too.