DME for priming

There is nothing wrong with using DME. But you should boil a cup of it in a pint of water, and mix it into the beer before bottling.

Back in the day when I was bottling, I did come to prefer this method, and - although no one believes me on this - I swear it made a difference in a positive way over using sugar.

Priming with sugars (including table sugar) will not cause cideriness.

The only drawbacks associated with DME priming are:

• possibility of mini-krausen rings, if that bothers you

• somewhat longer carb time than with dextrose. (sucrose also takes longer, but I use it anyway).

"John Agosta" wrote in news:rQKil.1$1H.0 @newsfe07.iad:

That's the same method I used back then and now. The only time I didn't was the first kit beer I bought. I was half corn sugar anyway, so a cidery taste was unavoidable.

Frater Mus wrote in news: snipped-for-privacy@malkuth.mousetrap.net:

I'm not sure I know what a mini-krausen ring is.

It's a krausen ring, only really small because it's in a bottle instead of in a primary fermenter.