Christmas beer + liqueur. sugar content for bottle conditioning?!

[jpoder]

so,

following the recipe for flavoring a Christmas beer from Radical Brewing I used Creme de Cacao and Curacao infused with other spices. it wasn't until after I finished bottling that I read the page talking about calculating the sugar content in the liqueur! now I am trying to figure out how highly carbonated my beers will turn out. fortunately for me, almost all of the bottles are champagne bottles, so I think they will be able to take the pressure, but here is what I'm thinking:

according to a nutrition website Curacao has 5g of sugar per oz and Creme de Cacao has 8g per oz. So my mixture was 75/25% split, so just a hair under 6g/oz. I added 4 oz corn sugar to 6 gallons of beer, bottled half of it, then added 14 oz of the liqueur concoction for the second 3 gallons.

so i figure 84 grams == 2.96 oz from the Liqueur + 2 oz corn sugar = 4.96 oz of sugar in 3 gallons of beer! so using the carbonation calculator in Beersmith it gives me roughly 4 volumes of CO2! any danger of bottle bombs (again, these are in real champagne bottles with 29mm caps) what about gushers when it is opened?

my FG of the beer was 1.014, with just the sugar it is 1.016 and with sugar and liqueur it is 1.018.

 

[Pappers_]

I can't help with the math problem, but nothing you are saying sounds wrong.

A practical suggestion might be to open a bottle to test the carbonation level. If the beer is overcarbonated, you could refrigerate the bottles to stop the fermentation. Or you could carefully open the overcarbonated bottles and relieve some pressure, then recap them.

Good luck!

 

[Revvy]

I put a pretty detailed explanation of how to calculate how much to use when priming with strange sugars based on the october basic brewing, here. https://www.homebrewtalk.com/f35/bottling-concentrates-210948/#post2466581