DeadYetiBrew
Well-Known Member
We're making our own Irish Pale Ale. To get a good 'Irish' flavor we had the idea of adding Irish Creme Syrup in the secondary. However wasn't sure of just how much of it will ferment out. It's a 8.5 oz bottle. 9 grams of sugar per serving, 16 servings, 144 grams in a bottle... So, a couple questions.
1. How much will this kick start fermentation?
2. How much Alcohol will it add?
3. How much flavor will be lost?
4. If I used some at bottling how much would be recommended?
I figure that it will start fermentation again for about 24 hours at the most (hopefully). I'm thinking of boiling it with some water to sanitize it (it's been opened to taste and has been in the fridge) and rack over it and leave it for the two week secondary period. Before we bottle I was going to taste and see how much flavor was left and see if we needed to use some for bottling. What do you guys think?
Ingredients List:
Organic Evaporated Cane Juice (the hippie food store was the only place we could find it, it is a "first crystallization" sugar made directly from the original cane juice, not from remelted raw sugar. It is essentially the same thing the molecules are the same and just as digestable.)
Purified Water
Organic Flavors
Vegetable Glycerine
Citric Acid
Was also wondering if any of those things would harm the beer.
1. How much will this kick start fermentation?
2. How much Alcohol will it add?
3. How much flavor will be lost?
4. If I used some at bottling how much would be recommended?
I figure that it will start fermentation again for about 24 hours at the most (hopefully). I'm thinking of boiling it with some water to sanitize it (it's been opened to taste and has been in the fridge) and rack over it and leave it for the two week secondary period. Before we bottle I was going to taste and see how much flavor was left and see if we needed to use some for bottling. What do you guys think?
Ingredients List:
Organic Evaporated Cane Juice (the hippie food store was the only place we could find it, it is a "first crystallization" sugar made directly from the original cane juice, not from remelted raw sugar. It is essentially the same thing the molecules are the same and just as digestable.)
Purified Water
Organic Flavors
Vegetable Glycerine
Citric Acid
Was also wondering if any of those things would harm the beer.