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Old 04-10-2009, 04:37 PM   #1
alexavery
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Default Boiling Priming Sugar

I've read a bunch of threads on this, but just think I need one last confidence boost.

I'm bottling my first batch tomorrow. It seems that most people boil the sugar + water solution for 5-15 minutes. I've seen a few posts, however, where people just boil the water - remove from heat - then add sugar - then prime. I've also seen some posts mentioning potential off flavors from boiling the sugar (carmelizing, scorching, etc.)

So I'm planning to go with the majority - and boil the sugar, but wanted one last bit of advice from the forum. Is that what I should do? If so, do I need to be worried about off flavors from boiling sugar for up to 15 minutes.

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Old 04-10-2009, 04:46 PM   #2
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??????

Off flavors from boiling your sugar water???

Relax you are being uber paranoid. You won't get off flavors from boiling sugar water.

The purpose of boiling the sugar solution is to sanitize it...but it won't affect the flavor fo your beer.


Since you are bottling tomorrow, you might find this thread helpful.

http://www.homebrewtalk.com/f35/revv...herwise-94812/

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Old 04-10-2009, 05:00 PM   #3
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I don't add any extra water to any of my brews...I take 2 C of the brew itself and heat it up then add the sugar. Once it hits 165F I let it sit for 2 mins or so...the sugar's pasteurized...

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Old 04-10-2009, 05:30 PM   #4
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5 minutes is plenty if you're using any water that you would drink. Most of the time I don't even actually let it boil it that long, but it's above 165* long enough anyway. I normally use a cup and a half or so of water, no need to be too exact there but the right amount of priming sugar is important.

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Old 04-10-2009, 06:05 PM   #5
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Quote:
Originally Posted by homebrewer_99 View Post
I don't add any extra water to any of my brews...I take 2 C of the brew itself and heat it up then add the sugar. Once it hits 165F I let it sit for 2 mins or so...the sugar's pasteurized...
That's genius - why didn't I think of that?
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Old 04-10-2009, 10:53 PM   #6
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So 165F is the magic temp for pasteurization? How long does it have to stay at that temp? Just 2 minutes?

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Old 04-10-2009, 11:18 PM   #7
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Originally Posted by culaslucas View Post
That's genius - why didn't I think of that?
Probably because 1 cup of water has no problem disolving 4-5 oz. of priming sugar, and is way too little to influence the flavor in any way.
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Old 04-10-2009, 11:32 PM   #8
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I'm intrigued by dissolving the priming sugar in the fermented liquid rather then water before priming. I am going to bottle a batch next weekend and will probably try this.

Are there any other comments?

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Old 04-11-2009, 12:07 AM   #9
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Originally Posted by uglytunasaloona View Post
I'm intrigued by dissolving the priming sugar in the fermented liquid rather then water before priming. I am going to bottle a batch next weekend and will probably try this.

Are there any other comments?

I will defintely try this when I bottle in 2 weeks.
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Old 04-11-2009, 01:36 AM   #10
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Originally Posted by alexavery View Post
So 165F is the magic temp for pasteurization? How long does it have to stay at that temp? Just 2 minutes?
15-30 seconds.

Flash pasteurization - Wikipedia, the free encyclopedia
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