Okay, this may be an odd one. January 2015 I brewed a Belgian Tripel style that came in at around 1.075 OG. After 40 days on primary, racked to secondary...and then let it go.
Getting ready to move, so figured I'd better try to bottle. Gravity now reads 1.040. It's sweet, for sure. I figured I'd have to give it a bit more yeast with priming sugar (DME) when I bottled. Now I have questions:
If I add yeast and priming sugar, will the high gravity give me bottle bombs?
How much does priming DME add to a gravity reading for 4.5 gallons or so?
Is there any way in hell of restarting the fermentation?
I'm not worried about the final alcohol, it tastes good. But I don't want exploders.
Thanks for any help!
Getting ready to move, so figured I'd better try to bottle. Gravity now reads 1.040. It's sweet, for sure. I figured I'd have to give it a bit more yeast with priming sugar (DME) when I bottled. Now I have questions:
If I add yeast and priming sugar, will the high gravity give me bottle bombs?
How much does priming DME add to a gravity reading for 4.5 gallons or so?
Is there any way in hell of restarting the fermentation?
I'm not worried about the final alcohol, it tastes good. But I don't want exploders.
Thanks for any help!
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