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  1. S

    Estimated ABV for sugar measurement?

    Hello guys. I don't have hydrometer yet so i have no initial OG reading. I've ordered one but obviously for this brew i won't get initial reading. I'm not looking for specific number but ball park, what would be estimated alcohol content of Best choice apple juice with added 1 1/4 lbs of white...
  2. S

    Undissolved Sugar Solids at the bottom of the hard cider? Airlocks question? Newbie. Pic attached.

    Good afternoon friends. I started my first ever batch of hard apple cider. I have added 1 1/4 cup of white sugar per gallon of cider. I DID NOT DISSOLVE THE sugar in water first. It's settled at the bottom. Will the yeast still find it and eat it and dissolve on it's own to create more alcohol...
  3. BryggAnton

    Calibration Ispindel problem

    Hi Folks! I bought a ispindel one week ago. The guy that sold me the ispindle had off-set calibrated it. I have just gone trough 90minutes of calibration by mixing water and sugar and messuring the tilt. Now when im done and have connected it to brewfather and the numbers are waaaay off! I have...
  4. I

    2nd Coopers homebrew gone wrong

    Hi, After my first successful homebrew of the Coopers Lager kit, I decided to do another batch. However even after 6 months in bottles my beer has just turned out very fizzy with no head whatsoever and a yeasty taste and has not got better over time at all. I am very confused as to why as I...
  5. jayjay

    Need quick advice adjuncts effect on priming sugar quantity

    Hi I am about to bottle my first milk stout in which i will be adding a tincture of roasted cacao nibs and vanilla beans to the bottling bucket right before bottling. However i am in doubt as to whether the sugar contents of the adjuncts would mess up the usual priming sugar quantity and...
  6. A

    I don't know what it is, but I'm not sure it's fair to call it cider

    So my boyfriend and I decided to take up cider brewing during quarantine. We followed a YouTube recipe. It was all going swimmingly. It was bubbling a lot but so what? We just tasted it yesterday ready for bottling and it tastes waaay too strong. Like, spirit strong. We added almost a kilo of...
  7. davielovesgravy

    Is adding priming sugar for a fizzy cider the same as for lager

    Howdy all i am just making my first cider kit and the instructions that come with it describe adding the priming sugar by batch priming, however I usually just prime each bottle when making lager, so would adding the same amount that I add when brewing lager, approx one teaspoon of brewing...
  8. gatewood

    Vinegar with just sugar

    Can mother of vinegar ferment sugar directly to acetic acid? If not, is it practical to mix yeast and mother to create a continuous process where sugar is turned into ethanol and then into acetic acid?
  9. Aróchito

    Cider's been brewing. Too late to add sugar?

    My cider's been in primary for almost 3 weeks. About to put it in secondary, but I'd like to make it a little stronger. I originially put in some sugar along with the yeast nutrient and yeast. Is it too late to boost the abv with some extra sugar? Thanks in advance.
  10. Dale Owen

    Priming sugar for multiple batch sizes

    I brewed a five gallon Belgian blond from extract. I'm experimenting with yeasts I harvested. I made a 3 gallon batch using the yeast that came with the kit and two 1 gallon batches using the yeasts I harvested. I'm getting ready to bottle. Regarding priming sugar, I have two dilemmas. First...
  11. T

    Forgot to add sugar before yeast!

    Hi there, I'm making a concord grape wine and I never took an initial reading of my ABV or SG or anything, I put the yeast in about 24hrs ago and just realized I never added sugar to adjust the potential ABV. Currently it's at 10 Brix and I'd like to get it to 21.5. Is it too late to add sugar...
  12. aBlankExpression

    Questions from a Novice Mead Maker

    Hi I've been making mead now for six months now and had some questions about the process. Residual Sugars I am looking to make a Hydromel, information online suggest there is success using s-04 yeast. People also recommend with that when using this yeast use a starting gravity of 1.040 but the...
  13. I

    Large batch question

    So I've been making small batches of Booch with no problem whatsoever but now that I am trying to make a large batch, there is no fizz. Absolutely none at all. No matter what I do. I've tried adding sugar to 2F and then doing 3F bottling. I've tried adding pulpy fruits. I have tried adding that...
  14. Lele

    Belgian tripel sugar quesiton

    Hello and greetings from Italy :) And sorry for my English :( Until recently we were told that table sugar gives cider flavor to the beer. But then in “Brew like a monk” there’s written that it isn’t true. But in some experiment, somebody noticed that, specially with some yeast (such us...
  15. snarf7

    Sugar source for bottling?

    So far I've made 3 brews (all ales) and I just followed the instructions on the kit I used for the 1st one on the other 2 (i.e. boil x amount of water, add y amount of sugar, stir till well combined, allow to cool then add beer). The next one due for bottling is a Witbier and it got me to...
  16. S

    Muntons Smugglers Special Ale - no sugar in the kit

    Hi all, I am in the process of brewing my first special ale. Instructions say to transfer fermented beer into bottles or secondary bucket and light spray malt or sugar before bottling. Previous lager kits I have used had priming sugar supplied with the kit, this doesn't. I plan to transfer...
  17. D

    Increasing ABV during active fermentation

    Hey Everyone, I've been having difficulty with BeerSmith lately. My OG is coming out way lower than what BeerSmith says it should be. I'm going to do some research over the weekend to figure out if it's a setting in BeerSmith or if it is my brewing. Either way, I brewed a NEIPA yesterday...
  18. R

    How long before Pediococcus starts souring

    Hi all, We had long time plans to do a sour. So recently (14-1-2018) we set out to do a graded souring. We brewed a saison which we fermented with WLP566 (Belgain Saison II). After two weeks (28-1), when airlock activity and gravity readings came to an arrest, we pitched in a package of Wyeast...
  19. S

    Swedish Berry Wine

    Hey Everyone..... - I melted down some Swedish Berry candies into red syrup. - Boiled it in a gallon of water. - Added sugar and acid blend - Added a cup of green tea And so far, it seems to be fermenting! Check out my photos!
  20. Deckers_Beers

    Bottle conditioning - carbed but has green apple off-flavor?

    I have a fully-carbed pale that I bottled about 1.5 months ago, & the green apple taste is pretty strong, to the point that it's almost cider-y on the end. It fermented for a full 3 weeks, had a stable FG of ~1.010 for a week, & my sample at bottling time tasted amazing, so the green apple isn't...
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