Oh S#!T What do I do now?

Just bottled my second batch after fermenting 3 weeks. Wifey dragged me out after cleaning and sanitizing bottles to buy jeans. Got back and had to rush to bottle before dinner as my stuff was spread all over the kitchen.
Here's the problem... in my haste and in experience, I put some pre-boiled water in a cup measure, tared it out on the digital scale, and added my 3.8oz of sugar. Added it to the bottling bucket and away I went.
Ate dinner and sat and reviewed John Palmers book where I noticed he mentioned he adds 3/4 cup sugar to his water. I'm pretty sure I didn't add that much but not 100% as I just dumped sugar into the water vs measuring it out and actually seeing the amount before adding it to the water. I've measured it again on the scale and sure enough it should have been about 3/4 cup sugar.

What can I do now they're all bottled and capped and unsure how much I put in?
Oh I should also add that I screwed up the OG as I measured it after adding the sugar. I took OG 6 days ago when transferring to secondary and think it was about 1.010 and tonight it was 1.012 after sugar. If I'm correct, maybe the 2pts show I added enough sugar eh?
Aside from waiting 3 weeks to see, is there any magic step I'm missing to possibly save this batch?

 

It's bottled. You're done. Either wait and learn or dump and learn. Either way, you learned for your next batch.

 

Yeah. What I thought but hoped somebody had a mystical solution.
NO RUSHING!!!! - Big lesson learned.

 

You will be okay. Beer may not be a fizzy as some, but still good. I use 0.6 to 0.8 ounce less corn sugar for my stouts and only 0.8 to 1.0 ounce more for an amber ale.

To avoid this in the future tare out a container on the scale, then add the priming sugar to that container. Pour the sugar into the kettle with the boiling water. It is easier to remove sugar, if you pour to much, when it is still dry.

 

You're fine. I've found 3/4 c. is on the high side for certain styles. Nothings going to explode, and your beer will be carbed. Use an online calculator for priming sugar amounts; blindly adding 3/4 c. is an old rule.

 

Whats the problem you're trying to solve here? You put in less sugar than you wanted to?

 

Yeah, I think so. As I was writing out my plight I started realizing I'm kind of answering my problem and guess I just have to wait it out to see what happens.

 

I ran some numbers through a priming calculator using 2.2 volumes of CO2 as the target and 5.25 gallons of beer that had been at 72 degrees and it calculated the sugar necessary as 3.9 ounces. You put in 3.8 ounces. Where's the problem?

http://www.tastybrew.com/calculators/priming.html

 

And the measurement you're referring to is FG, or Final Gravity. OG or Original Gravity is at the start before fermentation begins. Here's a couple priming calculators I use with a digital scale & one of those plastic deli meat containers; http://www.northernbrewer.com/priming-sugar-calculator/
http://www.tastybrew.com/calculators/priming.html
Here's a page of digital kitchen scales @ walmart.com for you to puruse; http://www.walmart.com/search/?query=digital%20kitchen%20scales

 

based on the gravity points and rough estimates you added about .40 cups instead of .75

 

The problem that needs solving here is the wife making him go shopping while he is IN THE MIDDLE OF MAKING BEER.

I suggest posting a list in a prominent location for future reference:

Reasons to stop the beer making process:
1. You die
2. You are about to die
3. Someone in the family is about to die
4. The beer is finished

Note: Buying jeans is not on this list.

 

@Unionrdr - You're right, I meant FG.

I think I may have confused some of you. Basic problem is I wasn't confident on the amount of sugar I added to the water and cup measure. I thought I nailed it @ 3.8oz but when I read John Palmer wrote "3/4 cup", I started second guessing what I actually added since I know what 3/4 cup looks like. Bottom line is its too late, just gotta ride it out and see how it turns out in a few weeks.
Either way its been a heck of a lesson learned of what not to do ie rushing, adding sugar to water without actually looking at it, letting my wife take me shopping when I'm in the middle of doing stuff! lol

 

Don't second guess. Sugar for priming should always be weighed, not measured.

 

Presuming this is an (approximately) 5 gallon batch, 3.8 oz sounds like it's about right on the head, maybe even just a bit high if you're going for mellow carbonation.

While Palmer's advice isn't bad advice for folks without scales precise to tenths of an ounce, it sounds like you've go one, so, yeah, go by weight. An ounce of sugar contains (approximately) the same number of sugar molecules no matter how densely or loosely its packed; the cup does not.

 

Yup - 10-4 feinbera. I've got a good digital scale that goes in those tenths of oz's, just a problem with the dipstick on the other end of it. Not sure there;s a fix for that though
Yall wanna know something funny?..................................I didn't even get the dang jeans. Di dum dum.

 

Was the sugar boiled with the water or was it boiled and cooled then you added the sugar? Reading the original post makes me think you cooked the water and added the sugar. If so my fear would be it wasn't fully mixed in and either over carbed some or sat below the spigot and none will be carbed

 

I like to add the sugar when the water boils a couple minutes & stir till the water goes clear. So cooling the water first could make it harder to dissolve completely. Interesting point.

 

Boiled it in the kettle (for disinfection as well as easy dissolving of sugar). Buggered off shopping and came back, disinfected the cup measure, added (now cooled boiled water) to the cup and nuked a few seconds to warm it up for ease of dissolving. Added the sugar while stirring and made sure it was all dissolved before adding to the wort.

 

Good news and thanks to all for your input! Turns out I had put enough sugar in and they've all carb'd up nicely. Happy Happy.
Lesson learned. Finish what you start BEFORE you let Mama pull you away.

 

I've done that. I explain that it's the kind of thing you can't just stop & pick up later once started. She usually leaves me be on brew day/bottling day. But I do make sure we don't have something else to do on that day as well. Bottling day still takes a few hours in my current condition. So if I start in the morning, it'll be after lunch before I can take her shopping.