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AdmiralSurf · 09-06-2011, 08:37 PM

Hello everyone,

I'm brewing a batch of LME witbeer and accidentally put in my 3/4 cup of priming sugar at the end of the boil instead of prior to bottling. I realize this will likely increase my alcohol content slightly, however is it going to affect the taste much? Also, is there a way to tell how much more corn sugar I'll need to re-add at the proper time (prior to bottling). I have a hydrometer, but not sure how to use it for this purpose.

Thanks much,
~Admiral

Rivenin · 09-06-2011, 08:40 PM

i use about 2/3rds of a cup for bottling.
3/4 of a cup shouldn't leave any flavors at all that i can think of, and it will prolly barely add any alcohol with that low of a volume. just a tad though.
Thats one of the easiest non hurting noob mistakes i've seen so far

AdmiralSurf · 09-06-2011, 08:50 PM

Thanks much for the reply. Looking forward to this batch!

**weirdboy** · 09-06-2011, 08:50 PM

Don't worry about that sugar it won't affect the beer much.

To prime for bottling it is better to use an amount of sugar, measured by weight and not volume, that is appropriate to the style of beer and the fermentation temperature, as well as the actual volume of beer you're priming. I personally think 3/4 cup ends up being way too much for most styles for a 5 gallon batch. What kind of beer are you making?

Also you don't have to go get more "priming" sugar. Regular table sugar will work just as well.

birvine · 09-07-2011, 01:27 AM

Just use 1/2 to 34/ cup table sugar.

B

Theis · 09-07-2011, 02:12 AM

tastybrew.com has a great priming calculator that will calculate how much priming sugar for each beer style.

**unionrdr** · 09-07-2011, 04:24 PM

Here's the link for tasty brew's priming calculator;http://www.tastybrew.com/calculators/priming.html

**Cap'n Jewbeard** · 09-07-2011, 04:40 PM

Quote:

Originally Posted by weirdboy

Also you don't have to go get more "priming" sugar. Regular table sugar will work just as well.

I've been told regular sugar leaves a cidery flavor, but now that I think about it it probably doesn't matter given the small amount used for bottling, right?

**unionrdr** · 09-07-2011, 05:09 PM

Right. The small amount used for priming isn't enough to lend off flavors.

Peterock · 09-07-2011, 05:31 PM

Considering your speaking of adding priming sugar to boil, I'll assume you just put into fermenter. Which means you have plenty of time to track down and get some corn sugar. From my understanding table sugar will work with a slight if any off taste that will be noticeable. One other of the problems using table sugar is, your yeast has already had a work out consuming sugars in fermenter. That being said the are slighty tired. Corn sugar is more easily consumable for the yeast which to me means that your brew will carb up lil quicker. To most new comers I know it's hard to wait for bottle conditioning. So using corn sugar may shave a few days off the wait. Just my 2 cents
good luck,
Pete