In-bottle secondary fermentation of self-brewed beer

Yeast is live, so the second fermentation should be done in the bottle as soon as possible after the first fermentation is complete. The characteristic of yeast is to breathe out after eating, and to turn alcohol into alcohol after eating sugar. By the time the first fermentation is complete, the beer is almost free of sugar, so no more alcohol is added (note that after the first fermentation the alcohol content will be very low, around 3%).

Take some beer from one fermentation. Adding simple sugars (corn sugar, glucose or granulated sugar) can increase the alcohol concentration from 3% to more than 5% when the beer is single-fermented without sugar.

Step 1 The amount of beer collected in the first fermentation is calculated by the total amount. To brew 40 bottles at a time, 120ml is needed. To increase the alcohol content of 120ml of beer from 3% to 5%, 3g of sugar needs to be added.

Pour 3ml of wine from step 1 into a 350ml bottle. Pour 3ml of wine into another bottle. The unsweetened raw juice of the first fermentation is then poured into the bottle, approximately seventy percent full, and sealed.

After 1 week in an upright position, the bottle is ready to be opened. At this time, changes in the secondary fermentation of the beer in the bottle can be observed. Pour the beer into the glass, you can see the fine and dense beer foam.

It is recommended to rest for 1 month when fully ripe to achieve the best flavor.