So, decided to try a bit of an experiment tonight. My girlfriend and I just finished brewing an altbier with maple sap, and thought...hey, what would that taste like with a little maple syrup at bottling?
So, we did the first half (2.5 gallons) with 2.5 ounces of corn sugar in a cup of water. I had a sample and it tasted well-balanced. Light, a little hoppy, but good.
I took a quick hydrometer reading of the sugar water before we added it and got 1.132. So, I mixed up some of our home made maple syrup, which is a little watery, with a little water and got a hydrometer reading of 1.140. Close enough, I thought (and I promise I corrected for temperature).
Bottled another 2.5 gallons with that, and then sampled the remainder. It was WICKED sweet.
So, now that I've had time to think about it, I'm a little worried that we've just made some bottle bombs. I'm thinking of taking them from our usual closet (which is in the low 70s) and moving them to the cellar (which is in the low 60s).
Can anyone assuage my fears here (or at least tell me to get rid of these things before they blow?)
So, we did the first half (2.5 gallons) with 2.5 ounces of corn sugar in a cup of water. I had a sample and it tasted well-balanced. Light, a little hoppy, but good.
I took a quick hydrometer reading of the sugar water before we added it and got 1.132. So, I mixed up some of our home made maple syrup, which is a little watery, with a little water and got a hydrometer reading of 1.140. Close enough, I thought (and I promise I corrected for temperature).
Bottled another 2.5 gallons with that, and then sampled the remainder. It was WICKED sweet.
So, now that I've had time to think about it, I'm a little worried that we've just made some bottle bombs. I'm thinking of taking them from our usual closet (which is in the low 70s) and moving them to the cellar (which is in the low 60s).
Can anyone assuage my fears here (or at least tell me to get rid of these things before they blow?)