Question about priming sugar

[gerg_burglar]

I have a 1 gallon batch of an attempt at a tangerine wheat ale ready for bottles.

How much priming sugar do I need for 1 gallon?

 

[Brownalemikie]

Buy a box of Domino Dot sugar cubes (198 count) and put 1 cube in each bottle before capping. Sugar cubes work much better than "fizz drops". Otherwise, you could mix about 1 oz of table sugar in a cup of boiling water then slowly mix in beer before bottling.

 

[Silver_Is_Money]

Among other things, it depends upon the temperature at which you fermented (meaning what actual temperature did your wort experience, which is different from the air temperature by up to 5 degrees), and it depends upon what kind of sugar you are talking about. It also appreciably depends upon your answer as to how many "volumes of CO2" you are shooting for with respect to your carbonation level. This generally ranges from 2.2 to 2.7.

The reason why the fermentation temperature is needed is that your ale likely has roughly between 0.8 and 1.1 volumes of CO2 already dissolved in it, and this is temperature history dependent. You are not carbonating from flat to 2.2 to 2.7 volumes, you are rather carbonating from already somewhat carbonated to 2.2 to 2.7 volumes.

 

[Silver_Is_Money]

Beware that Domino Dots can only be used with 12 ounce bottles, and they will likely get you to at or above the very high end of the desired carbonation "volumes" acceptability range. That said, I must admit that I have used them (albeit with due caution as to the temperature history of my beers).

Absolutely do not substitute any other brand or type of sugar cube for a real Domino Dot. The average Domino Dot contains 2.29 grams of granulated table sugar, whereas you may only need closer to 2 grams per 12 ounce bottle.

 

[gerg_burglar]

Among other things, it depends upon the temperature at which you fermented (meaning what actual temperature did your wort experience, which is different from the air temperature by up to 5 degrees), and it depends upon what kind of sugar you are talking about. It also appreciably depends upon your answer as to how many "volumes of CO2" you are shooting for with respect to your carbonation level. This generally ranges from 2.2 to 2.7.

The reason why the fermentation temperature is needed is that your ale likely has roughly between 0.8 and 1.1 volumes of CO2 already dissolved in it, and this is temperature history dependent. You are not carbonating from flat to 2.2 to 2.7 volumes, you are rather carbonating from already somewhat carbonated to 2.2 to 2.7 volumes.

I have a mini-fridge with a temperature control set between 55-60 F. I assume the fermentation was a little warmer. I'm trying to cold crash the beer, so the fridge temp was lowered to about 40 for the past 36 hours or so.

 

[Silver_Is_Money]

I have a mini-fridge with a temperature control set between 55-60 F. I assume the fermentation was a little warmer. I'm trying to cold crash the beer, so the fridge temp was lowered to about 40 for the past 36 hours or so.

If it was me, and based upon your temperatures, I would use an equivalent to 2.0 grams of granulated white table sugar per 12 ounce bottle. If you are bulk priming for 1 anticipated gallon of bottled yield, this would be a bulk priming charge of 21.33 grams for white granulated table sugar.

If your fermentation temperature had reached ~70 degrees F. I would suggest the Domino dots as a viable alternative to bulk priming for 12 ounce bottles.

 

[gerg_burglar]

I went with the Domino Dots. One per 12 oz bottle. I guess we will have to wait and see how it turns out!

 

[violinguy]

I've had excellent results with the dots. Much more consistent than fizz drops. I've bottled four batches and all were carbonated to my satisfaction. I haven't noticed any over-carbed bottles (yet), so I plan to stick with them for a while. I also bottle from my fermenter because it has a spigot and mixing sugar might add unwanted o2. If I were racking to a bottling bucket, I might go with traditional mixing of sugar into the wort.

 

[Brownalemikie]

I went with the Domino Dots. One per 12 oz bottle. I guess we will have to wait and see how it turns out!

Me thinks you will be hoppy in about 2 weeks (or sooner).