| [QUOTE=Frothy Man]they refer to adding Candi sugar and also yeast just before bottling. Dose anyone have suggestion on the amount of Sugar and yeast to add for a 5 gal. batch?[/QUOTE]
Most Belgian recipes have anywhere from 8 to 16 oz. of candi added to the boil and some will have 8 oz. of candi for priming along with DME. They also mention to "prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling." I'm sure champagne yeast will do the same. All you're really trying to do is give your tired yeast a little help finishing the beer.
Good luck,
Wild
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