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Per Bottle Priming with Cane Sugar
How much cane sugar per bottle would I use if i were to put the sugar into each bottle before filling bottles (rather than diluting the 3/4cup corn sugar, and them pouring into a bottling bucket, and having to then rack the beer on top of it, before bottling)?
Ive seen others do this, but havent heard a specific amount to use. I would imagine a bit less than the corn sugar.
maybe 1/2 tsp can sugar per bottle??
1.75g per bottle but keep in mind that table sugar can give your beer a cidery flavor.
This may help more.....................
Measuring priming sugar
The most accurate method of measuring priming sugar is by weight but for bottle priming the most convenient method is by volume using a measuring spoon. Much confusion arises here because the same spoon holds different weights of different sugars.
Measurements show that a standard (5 ml; 1/6 fl oz) kitchen teaspoon holds 4.5 g (1/6 oz) of sucrose but only 3.4 g (1/8 oz) of dextrose or glucose powder. This difference is sufficient to explain the changes homebrewers report when switching from one priming sugar to another, particularly as many kit recipes suggest rather high priming rates to produce a beer ready for drinking soon after bottling; these beers often become over-carbonated after a few weeks/months.
Another useful 'spoon' is a homebrew bottling measure, which holds 6 g (1/5 oz) of sucrose (4.5 g; 1/6 oz dextrose) on one side and 3 g (2.3g dextrose) on the other. Thus, either a standard teaspoon of sucrose (4.5 g; 1/6 oz) or a generous bottling measure of dextrose (5.2 g; 1/5 oz) per 750 ml (26 fl oz) bottle will give the same final level of carbonation (+1.5 vol. CO2). But if the sugars were reversed (teaspoon of dextrose or bottling measure of sucrose), the final beer would be under- or over-carbonated by 0.4 vol. CO2.
For really reliable results, you need to know exactly how much priming sugar your measuring spoon holds. If you have accurate scales, you can check directly. However, it's best to average by adding, say, 20 scoops to a small container and weighing them all at once. If your scales aren't accurate enough, you could ask your homebrew shop to do the weighing. Or buy some good scales - they're also useful for weighing hops and letters!
For comparison with the priming rate suggested above, it is useful to note that the 3/4 cup corn sugar (4 oz. dry weight) per 5 US gallons called for in many American recipes is equivalent to a priming rate of 6 g/l.
Erock wrote:
1.75g per bottle but keep in mind that table sugar can give your beer a cidery flavor.
If you believe in this theory then it stands to reason to add that sugar causes cider flavors when used in large quatities. The amount used in priming is not enough to make this happen.
I think this is largely a myth... and we proved it here:
http://www.brewingkb.com/recipes/Lawn-D … -1731.html
We experienced no cider flavors.
This concept comes from the mid 80s when kits directed people to use one can of prehopped extract and yeast that was stored under the lid. Table sugar was used at nearly 40-50% to get the OG up to an accpetable level.
Any cider flavors were in large part due to underpitching and poor yeast management. It is well accepted now I believe in brewing circles that proper yeast pitching and health reduces excessive estery compounds that can lead to cider like flavors.
I have (unfortunately) brewed an those brew on premise places a couple times. Many of those recipes contain 30-50% glucose and they don't have overwhelming cider flavors. Adding alot of sugar to your beer recipe does two things... increases fermentables and thins out the final product.
unfun wrote:
How much cane sugar per bottle would I use if i were to put the sugar into each bottle before filling bottles (rather than diluting the 3/4cup corn sugar, and them pouring into a bottling bucket, and having to then rack the beer on top of it, before bottling)?
Ive seen others do this, but havent heard a specific amount to use. I would imagine a bit less than the corn sugar.
maybe 1/2 tsp can sugar per bottle??
Any reason why you want to do this? I don't know the amount per bottle either but I do like this practice. To hard and time consuming to put a little sugar in every bottle for an entire batch.
Have you had problems with the dissolve and mix into an entire batch method?
Lets discuss.
brewchez wrote:
Any reason why you want to do this? I don't know the amount per bottle either but I do like this practice. To hard and time consuming to put a little sugar in every bottle for an entire batch.
Have you had problems with the dissolve and mix into an entire batch method?
Lets discuss.
Not really, any problems with doing the dissolve and mix method. I'm thinking it would be more of a time saver to do this individual bottle priming, rather than having to boil the corn sugar, cool it, then rack the beer to a bottling bucket (which takes time to sanitize the bucket, plus time to dry, and rack, and then possibly oxidation issues), and then rack to bottles.
Just thinking it might be cleaner to not have to move the beer around more than needed before bottling.
T.
unfun wrote:
Not really, any problems with doing the dissolve and mix method. I'm thinking it would be more of a time saver to do this individual bottle priming, rather than having to boil the corn sugar, cool it, then rack the beer to a bottling bucket (which takes time to sanitize the bucket, plus time to dry, and rack, and then possibly oxidation issues), and then rack to bottles.
Just thinking it might be cleaner to not have to move the beer around more than needed before bottling.
T.
Are you planning on siphoning from your fermentor right into bottles???
You don't need to cool a pint of boiling sugar solution before adding it to the beer. You have 5 gallons of 70F beer and 1 pint of 212F sugar. When you combine the two the beer will experience close to no temp change.
I bet I can dissolve and boil sugar water before you can tediously fill two cases of bottles wth sugar. Unsanitized sugar at that!
brewchez wrote:
I bet I can dissolve and boil sugar water before you can tediously fill two cases of bottles wth sugar. Unsanitized sugar at that!
Actually, I heard an Idea about getting pure cane sugar cubes (196/box size) and putting one in each bottle and then filling. I bet I could get this done quicker than you can can dissolve and boil sugar water 
, then have to rack the beer to a bottling bucket.
May not be completely "Sanitary" but it would probably work. And I drink the beers too fast to worry about bottle infections. 
T
Interesting idea with the cubes. I wonder how much they weigh? I could calculate the level of expected carbonation if I knew how big the sugar cube was.
DO you have a brand name? I'll do some research.
also coopers carbonating drops work real well, they are about 3 dollars for a bag a 60, and are made from dextrose.
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