Since the yeast will burn sugar away generating alcohol & CO2 for as long as it can (until the % by volume makes the brew toxic, killing the yeast off), just adding more sugar doesn't seem to the answer. Although this technically results in a sweeter (sugar remaining after yeast is no longer viable) result, carbonation drops won't work to carbonate in bottles. How do you get a sweeter result? For example mead or ginger ale are typically quite sweet; …

Due to some CO2 cylinder carbonation problems I have resorted to the desperate method of pouring sugar into the keg. Which is probably bad, as I have found out here all I needed was lower temperatures and appropriate tubing. Fortunately, my sugarized keg did not start fermenting due to the lowish temperatures in the room it is deposited in. I should mention that there was some carbonation in the keg when I have poured the sugar (I got a geyser …

I'm looking for a graph or table (preferably in metric values) that shows the amount of residual carbonation after fermentation under ambient pressure as a function of atmospheric pressure and/or altitude under constant temperature. I've googled extensively but all I've been able to find are graphs and tables that show residual CO2 as a function of temperature under constant pressure (usually 1 atmosphere). Can anyone point me into the right direction? Tnx!

Any suggestions on how to estimate the amount of yeast that remains in the brew solution after standard transfer practices without using clarification? I know that some remain because of priming carbonation before bottling. edit to clarify: I am wondering if the amount that is actually consumed is negligible in terms of nutritional information.