stewart194
Well-Known Member
I recently made a coconut stout that I threw Malibu Rum into when I kegged it. It actually turned out pretty well. I used an entire 750ml bottle which is 25 oz...or approximately a 1/2 oz of rum per 12 oz bottle in a 5 gallon batch.
I'd like to bottle 12 of these to consume at a later date...several months down the road. They will be stored at room temperature and not in the fridge. I'm concerned that after they warm up it might create bottle bombs. Malibu has 6 grams of sugar per ounce x 25 oz = 150 grams of sugar in 5 gallons of beer. But when using priming sugar for bottling I used to use 1 oz per gallon...so 28 grams x 5 = 140 grams total in 5 gallons of beer.
Is it safe to assume that if fermentation does start back up, I won't have problems? Or does carbing with CO2 in a keg, PLUS considering the 150 grams of sugar from the rum mean that I likely will have bottle bombs?
I made a watermelon wheat beer last summer and added 8 cups of watermelon juice to it. I wasn't even really aware of bottle bombs at that time and I didn't have any issues. I was still bottling back then and so I had 120 grams of sugar from the watermelon and 150 grams from the priming sugar which equals 270 grams of total sugar in 5 gallons. It didn't appear like fermentation started back up, I had no bottle bombs, and it wasn't over carbed at all. In fact I thought they could have used a little more carbonation. I added the juice straight to the primary after 2 weeks and the beer finished at 1.012 a week later.
Any advice on this would be greatly appreciated. I want to give some of this beer away as Christmas gifts...some via the mail...but I don't want to give my friends and family glass grenades!
Thanks!
I'd like to bottle 12 of these to consume at a later date...several months down the road. They will be stored at room temperature and not in the fridge. I'm concerned that after they warm up it might create bottle bombs. Malibu has 6 grams of sugar per ounce x 25 oz = 150 grams of sugar in 5 gallons of beer. But when using priming sugar for bottling I used to use 1 oz per gallon...so 28 grams x 5 = 140 grams total in 5 gallons of beer.
Is it safe to assume that if fermentation does start back up, I won't have problems? Or does carbing with CO2 in a keg, PLUS considering the 150 grams of sugar from the rum mean that I likely will have bottle bombs?
I made a watermelon wheat beer last summer and added 8 cups of watermelon juice to it. I wasn't even really aware of bottle bombs at that time and I didn't have any issues. I was still bottling back then and so I had 120 grams of sugar from the watermelon and 150 grams from the priming sugar which equals 270 grams of total sugar in 5 gallons. It didn't appear like fermentation started back up, I had no bottle bombs, and it wasn't over carbed at all. In fact I thought they could have used a little more carbonation. I added the juice straight to the primary after 2 weeks and the beer finished at 1.012 a week later.
Any advice on this would be greatly appreciated. I want to give some of this beer away as Christmas gifts...some via the mail...but I don't want to give my friends and family glass grenades!
Thanks!