SexPanther13
Well-Known Member
I'm making a gluten free strong belgian ale and I used roasted chestnuts. I don't know what amount of sugars I was supposed to get out of the chestnuts even with 12+ hours soaking in amylase enzyme but I obviously didn't get the conversion I was looking for.
Anyways my SG is at .1060 I wanted it to be at .1080 I'm just using some Belgian Candi sugar and Corn sugar to bring up the gravity and I already put in 1lb Candi sugar and 5lbs Corn sugar.
I have some more corn sugar lying around, how do I figure out the quantity I would need to add to the fermenter to add .0020 to the gravity of a 5 gallon batch? And should I add it as soon as possible or just throw some more in towards the end of the fermentation?
Anyways my SG is at .1060 I wanted it to be at .1080 I'm just using some Belgian Candi sugar and Corn sugar to bring up the gravity and I already put in 1lb Candi sugar and 5lbs Corn sugar.
I have some more corn sugar lying around, how do I figure out the quantity I would need to add to the fermenter to add .0020 to the gravity of a 5 gallon batch? And should I add it as soon as possible or just throw some more in towards the end of the fermentation?