Secondary racking sugar chart?

[turbos17]

Is there any charts or recommendations when adding sugar to your secondary's? Thanks!

 

[Maylar]

Yes - don't do that.

 

[turbos17]

Why not?

 

[Yooper]

Why not?

because it will ferment out and then you'll have to rack again etc. if you want to increase the abv by adding sugar, you can do it right in the beginning.

 

[MarkKF]

So why does adding more fruit to the secondary produce a different flavor than putting it all in the primary?

 

[turbos17]

because it will ferment out and then you'll have to rack again etc. if you want to increase the abv by adding sugar, you can do it right in the beginning.

Interesting because I have read you can do it before or after. You wouldn't have to rack again because their wouldn't be as much sediment (lees)? I thought you could bottle (carbonate or not) for here? I am new to this just leaning bro

 

[WVMJ]

Half the learning part is to know why you are doing something. Why do you want to add sugar to the secondary? So you want more alchohol? Trying to make it sweeter? Are you adding it as a primer getting ready to bottle? The why part is important.

And yes you of course can add sugar or anything else you want in the secondary, we sometimes top off with sugar syrup when going from the primary to the secondary if we didnt have enough volume to fill up the carboy. Its all in the WHY part.

WVMJ

 

[turbos17]

Half the learning part is to know why you are doing something. Why do you want to add sugar to the secondary? So you want more alchohol? Trying to make it sweeter? Are you adding it as a primer getting ready to bottle? The why part is important.

And yes you of course can add sugar or anything else you want in the secondary, we sometimes top off with sugar syrup when going from the primary to the secondary if we didnt have enough volume to fill up the carboy. Its all in the WHY part.

WVMJ

The reasoning is to experiment and kick up the ABV in the secondary. I am not looking to back sweeten anything right now. I want to get my process down, experiment with different yeast (trying Montcharet & and Premier Cuvée) some are in secondaries and some just started. Once I like something from these or some other yeast I want to experiment with cinnamon, vanilla, etc. I am using Kirkland Apple Juice, Motts, or Treetop for now.

And once this process is narrowed down to what I like I will bottle carb everything thing (let them age) then put them in the fridge.

Do you have any suggestions for my learning and process? I love cinnamon, honey, and vanilla btw, but I don't want a sugary drink (I can make those cocktails at home if I want lol). Thanks for you help guys!

 

[Maylar]

Typically we add any sugars in primary, so that secondary is the place for aging and clearing.

But if you're looking to increase ABV you can calculate how much sugar to add based on volume and how much alcohol you want to add. Fermentation will restart and you'll have to rack again, as Yooper said.

 

[turbos17]

Ok thanks for the heads up.