I boi 2C of water to get a thinner solution. I think it dissolves easier. A cup of sugar & a cup of water makes a simple syrup. Too think imo.
I've quit cooling my sugar solution. I start the beer racking to the bottling bucket and when I have an inch or 2 of beer in there I pour in the hot priming sugar solution. A pint of hot water in 5 gallons of cool beer won't change the temperature much and the few billion yeast cells I kill don't make much difference in the amount of yeast left for carbonating my beer.
I use two cups of water also, because John Palmer told me to
I guess I should've said I start with 2C of water in the sauce pan. I wind up with a bit less,but still the better part of 2C said & done. My reason comes from cooking. In that light,equal amounts of sugar & water make whatis commonly called simple syrup. A base for making syrups for pancakes or desserts. Or as a base for sweet sauces. Also the start for making caramel. My daughter is a chef,& I got that from her.
I made that statement since in post #3,it was worded like,"you better do it this way or...". More than one way to skin a mule.
You should only have about a cup of water to dissolve the sugar so it doesn't take long to cool. A few minutes on the stove with the heat off is enough.
I made that statement since in post #3,it was worded like,"you better do it this way or...". More than one way to skin a mule.
i've quit cooling my sugar solution. I start the beer racking to the bottling bucket and when i have an inch or 2 of beer in there i pour in the hot priming sugar solution. A pint of hot water in 5 gallons of cool beer won't change the temperature much and the few billion yeast cells i kill don't make much difference in the amount of yeast left for carbonating my beer.
Unionrdr, Surely this isn't the post that you interpreted as "you better do it this way or..."??
Saying "you should only have a cup of water..." came off sounding that way to me. Like it'll take too long to cool if you don't use X amount.
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