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# All my beers have a final gravity of pretty much zero. I use plain cane sugar. I've found it to be pretty yeast friendly and the results are faster with sucrose. Not sure why dextrose became popular. Most of us don't brew with corn, so why add it at packaging.
# Bob prefers Red Star brand dry champagne yeast. Suggested alternatives include [http://www.scottlab.com/product-57.aspx EDM wine yeast], Maurivin PDM, and Fermentis Safoeno VR 44 <ref name="Gus_Sylvester_Method">[http://thefarmhouseobsession.blogspot.com/2016/06/kathleen-round-3-more-hops.html "Kathleen Round 3 - More Hops!" The Farmhouse Obsession Blog by Andrew "Gus" Addkison. 06/08/2016. Retrieved 06/08/2016.]</ref>.
# For 7 barrels/217 gallons of beer, dissolve the 12 pounds of cane sugar (0.88 ounces of sugar per 1 gallon of beer) in ~3.5 gallons of 108-110°F water. After the sugar dissolves, add 250 grams of yeast to the sugar water (1.15 grams of yeast and 0.885 oz of sucrose dissolved in 2 fl oz of water per gallon of beer, or 6.628 grams of sucrose per liter of beer). The amount of yeast is less important than the amount of sugar <ref name="Gus_Sylvester_Method"></ref>)<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1917477671613771/?comment_id=1917618818266323&reply_comment_id=1917621641599374&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Bob Sylvester on rehydrating yeast and sugar together. Milk The Funk Facebook group. 12/13/2017.]</ref>. I do this first and let it bloom while I transfer the beer from the fermenter to my kettle. Takes about 20-30 minutes. By this time the yeast is about to crawl out of the bucket. ''Editor's note: many homebrewers have had success carbonating sour beer with only 1-2 grams of wine yeast for 5 gallons of beer.''
# Add the yeast/sugar slurry just before the transfer is finished as this will help incorporate the slurry. Carbonation happens the same day as packaging if done correctly.
# Sounds counter to everything you've learned, but don't gas purge the bottles. The yeast will uptake the O2 in the head space.
## Note: For a discussion on why or why not the dosage of priming sugar for kegs should be lower than for bottles, see [https://www.facebook.com/groups/MilkTheFunk/permalink/4607537139274464/?comment_id=4607551389273039&reply_comment_id=4607649122596599 this thread].
# Wait 10 days. That's it. With time, the initial "rough" carbonation you get in the first couple days will mellow out into the fluffy stuff.
====Krausening====
David Fuhrer reported using a [http://brewwiki.com/index.php/Speise "speise"] method similar to krausening for mixed fermentation beers reduced the time of [[Tetrahydropyridine|THP]] in mixed fermentation bottles to 3 weeks. See [https://www.masterbrewerspodcast.com/237 Episode 237 of the MBAA podcast] and related links.
See also:
* [http://beersmith.com/blog/2010/03/22/krausening-home-brewed-beer/ BeerSmith blog article on krausening calculations.]
===Oxygen exposure===
====Single Cases====
* [http://www.shorecontainer.com Shore Container, 750 mL 26 mm cap bottles.]
* [https://www.txbrewing.com Texas Brewing: 500/330 mL Green Morning Bottles, 750 mL Green California punted Champagne Style Beer Bottle (crown or cork).]* [https://chicagobrewwerks.com Chicago Brew Werks: 500 mL cork and cage or crown with punt, and various Morning bottles and other Belgian bottle formats.]
* [http://www.homebrewing.org Homebrewing.org; 750 mL cork and cage bottles and 375 mL cork and cage bottles.]
* [https://www.morebeer.com/ MoreBeer Amber Champagne/Belgian Style bottles (also has non-punted versions).]
* [https://morewinemaking.com MoreWine Champagne bottles.]
* [http://mdhb.com Maryland Homebrew: 750 mL Belgian bottles and Champagne Bottles (offers 3 liter magnums).]
* [httphttps://www.curdsandwine.com / Curds and Wine (green champagne).]* [http://www.keystonehomebrew.com Keystone Homebrew Supply (green bottles, multiple sizes750 mL).]
* [https://www.midwestsupplies.com Midwest Supplies: 375/750 mL Belgian bottles.]
* [http://www.northernbrewer.com Northern Brewer: 750 mL and 350 mL, cork and caged, and crown capped Belgian bottles.]
* [https://www.gwkent.com/large-29-mm-crown-caps.html GW Kent.]
* [https://bsghandcraft.com/29-mm-gold-crown-caps-bag-of-100 BSG (package of 100 caps).]
* [https://www.wineandbeersupply.com/products/29mm-crown-cap?_pos=2&_sid=268b8934c&_ss=r Wine & Beer Supply.]
* [https://www.waterloocontainer.com/closures/crowns/ch-crowns-vo-29mm-stainlessgold Waterloo Containers.]
* [https://aowilson.ca/our-products/caps-closures/ AOWilson (Canada).]
* [https://www.facebook.com/Dominion-Grimm-Inc-259502154148301/ Dominion and Grimm (Canada).]
* [http://eurocapeurocork.com/ Euro Cap Cork.]
* [http://www.sbi4beer.com/Products/Bottles+%26+bottling/Crown+Corks/Gold+-+29+mm/ Selected Brewing Ingredients (Netherlands).]
* [https://www.thebottlejarstore.co.uk/product/sparkling-wine-29mm-crown-gold-with-bidule The Bottle Jar Store - 29mm with bidule (UK).]* [https://www.labrenta.com.br/pt/prod/tampas-para-cervejas-frisante/medusa-29 Labrenta - "Medusa" 29mm Bidule caps (BZ).]
See also:
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2595171063844425/ MTF discussion on the reliability of 29mm caps without liners.]
* [https://www.facebook.com/groups/MilkTheFunk/posts/5869077499787082/ MTF discussion on the function of biduled caps.]
* [https://www.facebook.com/groups/MilkTheFunk/posts/5256403844387787/ Sources for Pelliconi 29mm crowns.]
====Corkers, Corks, and Cages====
* [https://www.tcwequipment.com/products/mori-filler TCW Equipment Mori Filler; 4 or 6 spout.]
* [http://www.microfillingsystems.com/ Micro Filling Systems bottler filler (counter pressure, but can be used without counter pressure).]
* [https://www.kinnek.com/product/prospero-equipment-corp-gai-2004/ GAI 2004 at Kinnek.]
===Wire Storage Containers===