How much priming sugar is to much?

[clayroc]

Can a 1L flip top handle twice the priming sugar then you would normally put in?

 

[shanecb]

I'm not really sure what you're calling "normal". How much are you talking about?

 

[Eisendrath]

depends on the flippie. From exploding experience: Grolsch ½L no, Altenmunster ½L no, Altenmunster 1L no, Kulmbuster(?) ½L yes. Gosh I do love the control of kegging!!

 

[clayroc]

Well I was going to put 2 tsp in each, but after I realized that I had not been using the 1/2 tsp but a whole tsp so I ended up putting 4 in

 

[clayroc]

Hmm I am getting the feeling that this could be bad. Would popping and sealing it after prevent a blow out?? I don't want to pasteurize if I can help it.

 

[Yooper]

Hmm I am getting the feeling that this could be bad. Would popping and sealing it after prevent a blow out?? I don't want to pasteurize if I can help it.

Probably. You can open them, and then seal again. When did you bottle? If it's been 4-7 days, that would probably be a good time to do it.

 

[MBasile]

I'm really anal about numbers and stuff (which is weird because I suck at math) and wanting things to turn out how I expect so I would personally keep venting the pressure and let the beer go flat, and then try it again.

 

[Eisendrath]

3/4 cup in 5 gal = 36 Teaspoons in 40 pints
That's about 1 teaspoon per 16 oz bottle
or 3/4 teaspoon per 12 oz bottle.

even 2 teaspoons per bottle may yeild exploding bottles.
at 4 t / bottle, I'd dump them back into the carboy to resettle.
even if you store them in bucketts, when you open them,,, they'll guizer.

 

[clayroc]

Well this is day 4, I did want it really bubbly but well it turned out so good I would hate to lose it all. Just to clarify this is my mead I am talking about. Here is a question though, if I pasteurize it does it the aging effect stop, as in will the flavor stop improving?

 

[Yooper]

Well this is day 4, I did want it really bubbly but well it turned out so good I would hate to lose it all. Just to clarify this is my mead I am talking about. Here is a question though, if I pasteurize it does it the aging effect stop, as in will the flavor stop improving?

I'm not a fan of heating any of my wines/meads/ciders/beers. I believe it does change the flavor, in a negative way.

 

[Eisendrath]

Well this is day 4, I did want it really bubbly but well it turned out so good I would hate to lose it all. Just to clarify this is my mead I am talking about. Here is a question though, if I pasteurize it does it the aging effect stop, as in will the flavor stop improving?

Mead, well that changes everything...... i know nuttin bout mead.

 

[clayroc]

None the less there is valuable lesson here. Drinking and brewing go hand in hand, however so do drunkenness and mistakes

 

[Eisendrath]

The first rule of home brewing is you must be drinking home brew while making home brew.

 

[clayroc]

Ok I popped them all, and the. Figured I would try one of the bottles I had put a sterilized cinnamon stick in. And then instant regret for popping the lids. No carbonation. There was a little pressure but no bubbles when I pour it. So I think I will leave them now. Hopefully I have not killed them

 

[Eisendrath]

hmmm.... Possibly the alcohol content was at the point where the yeast was dead...?

 

[clayroc]

Well like I said there was a little but not much pressure in the bottles. My calculation has it at 10.6%

 

[clayroc]

Here's an update.

No carbonation so far