ThinkinDavid
Well-Known Member
***EDIT - Mosher makes the idea seem simple but his calculation is somewhat confusing and it's likely I did it wrong since I don't completely understand it. Thus, I think I probably botched my introduction here making it hard for anyone to help. But I still think priming with liqueur is an interesting idea. There is a related thread called "Priming with Liqueur" that provided great information on the topic, but is somewhat incomplete in itself. I am hoping that with that thread in conjunction with this thread we may be able to figure out how to actually pull this off. I would suggest completely skipping everything else written in this first post and read the rest if you are interested in the topic.***
I am going off another Randy Mosher idea to add liqueur to your batch as your are bottling which allows you to use the sugar in the liqueur as priming sugar. If anyone has experience doing this I could use some help double checking my work so as not to have bottle bombs or under carbonated beer.
I will be using Frangelico. It’s a 750 ml bottle (25oz.) at 20% (40 proof). I took a measurement of the liqueur and it is at 1.071, which I figure to be 17.75 degrees P. My math, copying Mosher’s work, goes like this:
17.75 degrees P, 40 proof
40 (proof) x 1.06 P = 4.24 P (correction for alcohol)
Add for alcohol: 17.75 + 4.24 = 22 degrees P (% sugar)
Liqueur quantity: 25 oz (by weight) x 22% (sugar, as Plato) = 5.5 oz. sugar.
Thus I should have 5.5 oz. of sugar in the whole bottle, and should not have to add any extra corn sugar as I normally would.
I hope this thread is intelligible and not completely ambiguous on the beginners board.
I am going off another Randy Mosher idea to add liqueur to your batch as your are bottling which allows you to use the sugar in the liqueur as priming sugar. If anyone has experience doing this I could use some help double checking my work so as not to have bottle bombs or under carbonated beer.
I will be using Frangelico. It’s a 750 ml bottle (25oz.) at 20% (40 proof). I took a measurement of the liqueur and it is at 1.071, which I figure to be 17.75 degrees P. My math, copying Mosher’s work, goes like this:
17.75 degrees P, 40 proof
40 (proof) x 1.06 P = 4.24 P (correction for alcohol)
Add for alcohol: 17.75 + 4.24 = 22 degrees P (% sugar)
Liqueur quantity: 25 oz (by weight) x 22% (sugar, as Plato) = 5.5 oz. sugar.
Thus I should have 5.5 oz. of sugar in the whole bottle, and should not have to add any extra corn sugar as I normally would.
I hope this thread is intelligible and not completely ambiguous on the beginners board.