Priming sugar

It naturally depends of the size of the bottles you are using, but usually 8 grams of sugar per litre of beer is a good amount.

For this I'd use some Priming Tabs. Probably a bit more costly than using any sugar, but lots more consistent.

mike

jeffclk wrote:

IMHO,

Unless you are using accurate scales or premanufactured drops, you might have inconsistancies from one bottle to another, with the measure and add to each bottle method.

I would figure how much you want to add to bottles, and use a bottling bucket, and add the necessary priming sugar to that. Once evenly distributed, then bottle.

Just my option,

tom @

I agree with Tom. Especially if you have a bottling bucket with a scale that tells you how much beer you have in it, it's very easy to do it this way.

Agree as well. Never have understood this "prime each bottle" approach, be it priming sugar or drops. Seems rife with opportunity to introduce another inconsistency to the process. I two-stage ferment all my batches, and use my primary as the bottling bucket to prime my batch all at once (and uniformly) as part of the bottling cycle.

The priming tablets (e.g. PrimeTabs) are extremely consistent, and well-suited to the "prime each bottle" approach.

One thing, using my primary bucket for anything other than primary fermination scares me. I've scratched up too many. How ever, I don't like buying bottling buckets from my home brew store, he drills the spicket hole too high. Since I rack a few times, all my beer is clear down to the bottom. So I get regular buckets and drill my own holes from now on.

tom

jeffclk wrote on 8/2/2006 8:47 AM:

I have actually taken a normal jar of honey in the past and just squirted a rough 1/2Tablespoon in to each bottle. I did this with at least 2 cases and never had a problem.

Jim

Just a warning, putting any sugar into the brew at bottling time requires boiling to sterilize it. Honey is just nasty with wild yeasts & bacteria unless sterilized.

I use a level teaspoon of castor sugar for 750ml bottles and a slightly-heaped half teaspoon for the 500ml ones.Some people warn that this can impart a 'cidery' taste to the beer but that's never been my experience. Pellets may be a bit more accurate quantity-wise but are not very economical in the short or long run.

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I only bottle, and would advise against adding sugar to the bottles, if you get too much they burst. The better way to do it would be to take a sauce pan and put about 1/8th cup of sugar and a cup of water to the boil, and after all sugar is dissolved ad the entire amount to the amount of beer you want to bottle and stir gently before bottling. Papazian covers this nicely in his book.

Cheers

Bucket Chemist had written this > When I started brewing, I have kegged all of my beer. I now want to

I use a level teaspoon of castor sugar for 750ml bottles and a slightly-heaped half teaspoon for the 500ml ones.Some people warn that this can impart a 'cidery' taste to the beer but that's never been my experience. Pellets may be a bit more accurate quantity-wise but are not very economical in the short or long run.

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The simple way for only a few bottles would seem to be with priming pellets, the little corn sugar tabs that they sell for priming the bottles. I keep some on hand.

Emergency case if you have none would be left over corn sugar or honey

3/4 to 1 and 1/4 cup for 5gal. You do the math. 1gal= 128oz 1/5cup sugar and so on 32oz.... 12oz

google "conversions"

I never had and problems adding a slightly rounded tea-spoon (5mL) of sugar (in my case, raw sugar) to my 750mL bottles. I used to use a kitchen funnel in order to make sure I didn't spill any sugar when pouring it into the bottle.

750 mL = 25.360517 US fluid ounces

Just ensure you ferment the Wort fully flat first.

I also made a practice of tipping my bottles a few times in the first week to ensure the sugar was mixed evenly throughout the bottled brew. Since you're using corn sugar, it should dissolve fairly evenly, but I'd still tip my bottles 2-4 times in the first week.