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Priming Sugar
It seems that most of the time the SOP for priming the wort is boiling water and adding the sugar to this sanitized water and stir into the wort.
Following the direction on my William's kit, I transfer wort to priming tank and gently stir sugar in followed by bottling. Is this acceptable, or should I boil a quart of water with the sugar and add prior to bottling?
Also, does anyone leave the caps on the bottles for 15 Min prior to seating the caps? I was told this help purge the oxygen from the bottle. I just tried this last week when bottling my stout and I could hear the caps poping as I was filling the bottles! Not sure if it is necessary but kind of cool nonetheless
Personally I would boil the sugar for 15 minutes to make sure there was no bacteria or anything and then slowly stir it in making sure not to splash around to prevent oxidation. Although the alcohol of the beer would probably kill any bacteria in the sugar. But who knows. Point is I guess is it wouldn't take much to boil some sugar.
More than anything it allows the sugar to be more evenly dispersed.
I heat 2 cups of water, add the sugar then let it come to a boil. I don't boil it for long though, just a couple minutes. then I start racking the wort to the bottling vessel, and after it's filled maybe 1/2 inch, I add in the sugar water (still hot). it gets pretty well mixed in doing this. haven't had any problems. If you're not adding your sugar to hot water, I'd bet it's a pain to get it to dissolve and mix in.
I don't put the caps on for 15 minutes. I've heard of that trick, but I'm not sure much fermentation is happening in that time so I don't see it having much impact on oxygen level in the bottle.
Hogarthe, I was surprised how much cap movement there was while bottling my last batch. Not so much visually, but you could definitely hear them moving on the bottles so I imagine there is enough reaction going on at that time to move these
maybe I was wrong and there is some fermenting going on in just 15 minutes. I might try that next time. I just figured it would take a while for the yeast to realize there was sugar and get woken up and ready to eat.
Hogarthe wrote:
maybe I was wrong and there is some fermenting going on in just 15 minutes. I might try that next time. I just figured it would take a while for the yeast to realize there was sugar and get woken up and ready to eat.
It hasn't started to ferment that fast. Its just out gassing of the CO2 that dissolved into solution during ferment. The act of racking, adding sugar solution, warm bottles... all these things drive force some CO2 to come out of solution.
brewchez wrote:
Hogarthe wrote:
maybe I was wrong and there is some fermenting going on in just 15 minutes. I might try that next time. I just figured it would take a while for the yeast to realize there was sugar and get woken up and ready to eat.
It hasn't started to ferment that fast. Its just out gassing of the CO2 that dissolved into solution during ferment. The act of racking, adding sugar solution, warm bottles... all these things drive force some CO2 to come out of solution.
+1 0n boiling the sugar & water.
As for the caps, I generally fill about 8 bottles at a time and sit the caps on them, repeat until I have it all bottled and then crimp in the order they were filled.
I do believe there is enough out gassing to drive out most, or all, of the oxygen.
Bob
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