I used too much priming sugar! Am i looking at bombs here?

[gsolnov]

I bottled my first IPA yesterday. I typically do 2.5-3 gal batches, when bortling i noticed i had 1.8-2.1 gal (7-8 liters) and i miscalculated the priming sugar, i added 100 grams (3.5 oz) of sugar total to my bottling bucket. Due to the place where i live, it is stored in the 25-28*C range of temp.

What should i do? Am I risking bottle bombs here? I think I am. Should i dump it back in the fermenter and wait till its done fermenting and carbonate again? Or should releasing the CO2 once or twice a day from the bottles do it? I really dont want to risk a bottle exploding!
Btw I have about 6 one liter grolsch type bottles (really thick glass) and very few 12 oz bottles capped. It has been about 15 hours since I bottled.
Would appreciate some advise. Thanks!

 

[ColoHox]

I guess venting the grolsch bottles will avoid bombs, but it will be difficult to know when to stop. Pouring it out and letting it ferment is your only surefire way of preventing bombs. You could try heat pasteurizing, if you don't want to open them up.

Better decide quick, at that temperature the yeast will be farting up a storm.

 

[gsolnov]

Thanks ColoHox! I did vent the bottles and there was a lot of pressure, so I decided to pour it into the fermenter. I have a doubt, I had to leave after doing that so I couldnt take a gravity reading, but I'm guessing that much sugar wont make a difference in the reading. So how will I know when it is all done fermenting the priming sugar? And also, will it affect the flavor of my beer? Should I dry hop again? Thanks!

 

[PRE66_6TART]

I would worry about how much oxygen it got exposed to pouring it back into the fermenter like that. I would try to get it re-bottled and then consumed quickly since oxygen related off flavors get worse over time.

 

[gsolnov]

I would worry about how much oxygen it got exposed to pouring it back into the fermenter like that. I would try to get it re-bottled and then consumed quickly since oxygen related off flavors get worse over time.

Thanks pre66! I did try to pour it as gentle as I could to try to avoid that. I will take note on that.
Any thoughts on how long should I wait till I can try to rebottle? I dont think it will show in a reading when Its done. Thanks.

 

[MindenMan]

Wait a week for the sugar to be consumed, then re bottle. I would be concerned about possible oxidation caused off flavor. Give it a shot, it may be fine.

 

[PRE66_6TART]

Thanks pre66! I did try to pour it as gentle as I could to try to avoid that. I will take note on that.
Any thoughts on how long should I wait till I can try to rebottle? I dont think it will show in a reading when Its done. Thanks.

Hmmm, I just read that sugar adds 45 points/pound/gallon. So if you added 3.5 oz to 2 gallons you should have added about 5 gravity points. Since sugar is 100% fermentable it should finish at the same final gravity as before once the sugar is consumed.

 

[gsolnov]

Hmmm, I just read that sugar adds 45 points/pound/gallon. So if you added 3.5 oz to 2 gallons you should have added about 5 gravity points. Since sugar is 100% fermentable it should finish at the same final gravity as before once the sugar is consumed.

You are absolutely right. Thanks!