lanceearlhaines

Recipes 

Oh so using the standard 3.7 oz of sucrose for priming 5 gallons of beer, we have 3.7 divided by 5.7 oz total giving 65% of the concentrate, close to 2/3 of a can. I'm still going with 1 whole can.

Torchiest

Recipes 

That's a little risky, if you bottle too early.

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nsw8148

Recipes 

Do you let it thaw out and then just dump it in? Ever had any bombs?

evlgenius74

Recipes 

you can let it thaw but im lazy and just dump it into the bottling bucket and give it a stir till its dissolved well. never had any bottle bombs...though i have had a few that were very carbonated. not gushers mind you just VERY carbonated.

nsw8148

Recipes 

Trying it right now on a batch of apple/cinnimon hope it doesnt explode

dinnerstick

Recipes 

I am going to bottle a natural-yeast cider, fermented down to dry and bulk aged a few months, primed with fresh juice (kitchen juicer, allowed to clear overnight) for true 1-ingredient cider. If the juice is 10% sugars (1.040ish, a reasonable estimate, but i haven't juiced it yet) and i want relatively high bubbles (3 vol) then the primer calculator on tastybrew says i should use 93g sucrose for my 12.5 L batch (or 3.3 oz for 3.2 gallons for fans of the empire). 930 ml of 10% juice = 93g sugars, so i'll mix in about 1 L fresh juice (adjusted depending on hydrometer reading of the juice). does this seem a bit much to anyone? is 3.0 vol CO2 within reason for cider?? i will bottle one plastic one to check by hand, and will certainly pasteurize if things get a bit too boisterous. wearing a welding visor. and will post results if i still have eyes.

Calder

Recipes 

If I remember correctly, 2.5 pints of 1.045 juice in 5 gallons should give you 3 volumes at 65 F. That's the equivalent of 5 ozs of cane sugar.

dinnerstick

Recipes 

that's 1.18L priming juice in 18.9 L cider, or 62 ml per 1L cider. my 'calculation' gave 74 ml priming per L; same ballpark, sounds good. juiced some beautiful Elstars which cleared overnight to a delicious rose-pink crystal clear juice reading in the neighborhood of 1.055, higher than i expected so i'll add a bit less. thanks!

dinnerstick

Recipes 

this worked a treat, my first time priming with juice, this batch was very slow start to finish, natural yeast, apples grown and pressed by a friend outside paris. had it in my chilly stairwell, was probably around 10-14C most of the time, and fermentation finally slowed to a crawl around 6 weeks ago, during the recent cold snap here and i brought it inside to bottle and when it warmed up (from probably about 8 to 20) it was back off to the races. 6 hours in my kitchen it was bubbling away. 1.010 still! after about 8 weeks in secondary. added fresh juice as detailed above, was a bit heavy handed since i had extra, and bottled one in a plastic water bottle, unsurprisingly hard as a rock after 4 days, opened one and it is just about there fizz-wise. taste-wise the little bit of unexpected residual sugar makes it a delight! this coming from a big fan of dry cider. pasteurization in my near future. and aging. priming with juice highly recommended. plus the only ingredient in my cider is apple!!

DBear

Recipes 

Has anyone primed beer using grape concentrate - reisling, Gurtzxxxx - and what was the outcome?

-cheers