Priming Needed for Carbonation (Ales, 5 gallons) by Drew Beechum
Volumes CO2 |
Sugar (ounces / weight) |
DME (ounces / weight) |
1.5 |
1.7 |
3.4 |
1.75 |
2.4 |
4.75 |
2.0 |
3.1 |
6.1 |
2.25 |
3.7 |
7.4 |
2.5 |
4.4 |
8.8 |
2.75 |
5.1 |
10.1 |
3.0 |
5.7 |
11.5 |
3.25 |
6.4 |
12.8 |
3.5 |
7.1 |
14.1 |
Does the priming sugar increase the ABV of my beer?
Yes it does. For a normal (approximately) four-ounce sugar priming in a five-gallon batch, you'll get a bump of about 0.25 percent ABV. The more sugar, the more alcohol and CO2, to a point.
The Final Deed</h2>
<p>Dissolve your priming sugar in an equal volume of water. Boil the syrup for at least ten minutes to sterilize. Add the syrup to the sanitized bottling bucket and transfer the beer into the syrup, creating a gentle spiraling action. This will help mix the syrup throughout the beer.</p>
<p>Beers above 8 percent ABV might need a yeast boost. Add a rehydrated pack of dry yeast when the bucket is half full. Some brewers successfully carbonate 11-plus percent ABV beers with the original yeast.</p>
<p>Cover everything with foil. When ready, open the valve or start the siphon to the bottling wand. Press the wand down to fill and remove when full. The wand should leave a perfect headspace. Crimp the cap several times to ensure a seal.</p>
<h2>The Waiting Game</h2>
<p>Time to exercise patience and restraint. You'll be dying to open that first bottle, but give it a full two weeks to carbonate at 70°F. Take one bottle and chill to check carbonation. Even after two weeks, the beer may still be flat. Check a bottle every week. If the bubbles still aren't there after a month, you may have to open the bottles up and add a little dry yeast.</p>
<p>Store capped bottles upright for the long term. This keeps the caps from rusting and the yeast sediment resting on the bottom. Keep the bottles cool and out of the light. Stronger beers and meads, bottled properly, can keep for years.</p>
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<p>To avoid the dreaded bottle bomb, observe these rules: Bottle your beer only when fully fermented; carefully measure your priming sugar; mix the priming sugar thoroughly to ensure even carbonation.</p>
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