It might be a noob question, but I don't understand the difference between backsweetening and priming. If I let it ferment to FG 1.000 and backsweeten with honey to 1.006 what will that do when it comes to carbonation?
I just ask because it seems I need less sugar for priming than sweetening. And 1.006 shouldn't give me bottle bombs. Right?
I just ask because it seems I need less sugar for priming than sweetening. And 1.006 shouldn't give me bottle bombs. Right?
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