Priming sugar blues?

[Twofox]

Hi all,

I woke up this morning and realized that on Sat I'd bottled a 2 gallon batch with the full 5oz priming sugar.

Any ideas what I should do? Am I gonna get bottle bombs?

 

[wyzazz]

I'm pretty sure you'll have bombs. I'd crack the seals in a day or so to let out the CO2, then re-cap. Lather, Rinse & Repeat for the next 2 weeks and then let them carb up naturally, you should be safe after that.

Make sure you store them in a trash bag lined cardboard box or the like to prevent damage to yourself and the surrounding area.

 

[TipsyDragon]

Make sure you store them in a trash bag lined cardboard box or the like to prevent damage to yourself and the surrounding area.

i prefer a cardboard box lined trash bag. that way the glass shards stay in the box and cant puncture the bag.

 

[Twofox]

Would I be better off to put back into a carboy and let it ferment out then rebottle? Won't the beer be too sweet if I just recap, etc?

 

[bnmir]

If its an ale, wouldnt a steep enouigh temp drop stop fermentation?

 

[wyzazz]

Would I be better off to put back into a carboy and let it ferment out then rebottle? Won't the beer be too sweet if I just recap, etc?

Don't put it back in to the carboy, you risk aerating your beer.

No it won't be too sweet, the fermentation is taking place in the bottle still turning the sugar in to alcohol/CO2, you're just releasing the excess CO2 to keep from getting the bottle bombs.

 

[wyzazz]

If its an ale, wouldnt a steep enouigh temp drop stop fermentation?

Yes, but then you will have cold, flat, sweet beer.

 

[wyzazz]

i prefer a cardboard box lined trash bag. that way the glass shards stay in the box and cant puncture the bag.

Details, details, everyone's a critic!

 

[TipsyDragon]

Yes, but then you will have cold, flat, sweet beer.

and once the beer warms back up to room temp fermentation will kick in again. i suggest watching the caps. if they start to bulge stick those ones in the fridge. they will be over carbed but shouldn't explode if you cool them in time.