Ok...so I can't read a measuring cup

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Yesterday I primed and bottled my first 5 gallons batch ever.

I measured the corn sugar, and boiled it with 2 cups of water, allowed to
cool, and then added it to the bottling bucket and racked from fermenter -
filled, capped, and stored the bottles in an extra shower stall.

Today at work, I was thinking about what I needed for my next batch, and
thought about having roughly half a bag of corn sugar (total was 1 lb).  I
felt that since the bag was new, and I only used half on this batch that I
should have enough for one more.  But wait, I said, 1 lb = 16
oz..........1/2 bag = approx 8 oz..........Oh shit!  I used too much priming
sugar.  Yes, instead of 3/4 cup (approximately 4 oz), I used 1 cup
(approximately 9 oz).

I know overcarbonation, but I'm wondering how I can save it.  I opened one
bottle a little while ago, and there wasn't much gas released.  I know that
I should probably vent and recap, but I am wondering as to how long I should
let it go before venting.  Is there a strong probability of bottles
exploding?  If so, what would you "experts" suggest?

Thanks for any suggestions that you can give.



Re: Ok...so I can't read a measuring cup


wrote:

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Boy, that's a new one on me.  I would suggest not bothering to vent.
Instead, assuming your bottles are at room temp, they will start to
show signs of carbonation after a week to 10 days, so wait a week,
then open one bottle every day or two until the carbonation is at the
desired level.  It's letting the bottles condition beyond that that
will cause problems.  Therefore, once you've got the level of fizz
where you want it, refrigerate the entire batch, even if you have to
borrow fridge space from a friend.  This will arrest, or greatly slow
down the formation of any more CO2.  The only flaw will be a slightly
sweeter beer than would otherwise have been the case.  Please post
again in a few weeks and let us know how that worked for you.

John

Re: Ok...so I can't read a measuring cup


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I'd suggest opening another bottle RIGHT AWAY to see if it has gotten
explosive yet.  It sure won't take long for it to carbonate with all that
extra sugar in there.... I know from personal experience.  If it isn't fully
carbonated yet, wait another day or two and try one again.  My suggestion is
that as soon as it reaches near-peak carbonation, invite as many people over
as you possibly can, or give it all away and tell people to drink it
IMMEDIATELY or it will explode!!  It's the sad truth.  Alternatively, you
could try venting each cap slightly, but be sure to recap tightly so the
caps don't pop off later!!  I've never tried this but I assume it would
work.  You might need to vent a couple of times over the next couple of
weeks.  Good luck, hope it all works out for you.

I've still got some nearly-explosive Christmas Ale from 2003 sitting in my
basement.  Every once in a while I get the urge to try one, so I end up
going outdoors with a pitcher, pop the top, pour all the foam into the
pitcher, then wait 10-15 minutes for it to settle down prior to drinking.
It works, but it sure ain't a pretty sight, and the beer ends up kind of
flat because the carbonation is released all at once in the pitcher.  Oh
well, it's tasty stuff so I won't get rid of it.

--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --  
Genesis, 1973-ish



Re: Ok...so I can't read a measuring cup


On Wed, 6 Apr 2005 07:44:52 -0500, "David M. Taylor"

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Ease the cap off, so that you have only a pinhole for the CO2 to
escape.  When it stops you should have beer that's only slightly less
carbonated than you want.

And you have the perfect reason to start getting into kegging. :)

Re: Ok...so I can't read a measuring cup


wrote:

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It may be fine.  Like one of the responders suggested, to be on the
safe side refrigerate the lot if possible.  If not store it in a
bathtub with a blanket over it . . .

Usually just a few bottles break - the neck separates with the older
Corona bottles I use - the new ones have much stronger glass.  If they
break they will break when warm and probably several weeks later - you
may drink it before that happens.

I routinely use 1-1/2 to 2 cups of priming sugar.  But one really has
to mix it well into the wort and again during bottling to make sure it
is well distributed in the batch.  At the two cup level, variable
carbonation is asking for trouble.

A useful trick in the carbonation department - bottle one or two in
plastic soda bottles and you can squeeze the bottle to tell how the
carbonation is coming.  Plastic soda bottles are damn near
indestructible - they can swell to twice their original volume before
bursting and fall over long before that (the bottom gets very round).



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