bja
Well-Known Member
I have quite a bit of priming sugar which I don't use, What would happen if I added some to the secondary?
Thanks.
Bob
Thanks.
Bob
covered95 said:It would most likely increase the alcohol content and add some sweetness. While there isn't a ton of yeats in secondary, there is some and it will ferment and new sugars added. No real reason to do it though. Save it for bottling, if it is sealed well it should go bad.
Judd said:A cherry stout sounds delicious. Have you posted the recipe?
Jesse17 said:I would think it would delay the secondary/conditioning by more than a week. Don't forget you have less yeast as some/most have flocculated out, and you will defiantly start up fermentation again. If you plan on bottling, you may make some bottle bombs if you don't wait long enough, and at the very least it will make it dryer.
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