adding more sugar?

[Sloseph]

Hi guys

It’s been over 6 months since I bottled my first brew and my beer is still incredibly flat

I'm 100% sure I didn't put enough sugar in when I bottled it, I was in a bit of a panic, sugar went everywhere, my bottled were still a little bit damp and I wasn't trying to put a lot in

I’m using 1.25L coke bottles for storage and all my yeast has sunk to the bottom of the bottles

I was wondering, could I add more sugar at this late stage? If so how do I go about doing so?

Do I just need to add the sugar, give the bottles a shake up and then keep them at a warm temperature?

Thanks

 

[RokDok]

If there is yeast at the bottom of the bottle it's likely a secondary fermentation has taken place.
The CO2 has either leaked out through the cap or more likely through the plastic wall of the bottle- they are gas permeable even those that have contained fizzy drinks.
If you add more sugar and give it a shake you'll probably get a further fermentation but you'll need to drink it soon otherwise the gas will go again.
Better to go through some recycling bins to get some glass bottles.

Cheers

RD

 

[Pearlfisher]

Exactly what I thought , years ago when I first tried home brewing I used to use Alpine pop bottles , they were great but sometimes the plastic tops would split slightly and I'd end up with flat beer.

 

[Pinck]

If there is yeast at the bottom of the bottle it's likely a secondary fermentation has taken place.

Possibly, but not necessarily. 6 months of settling and/or chilling would certainly result in yeast collecting at the bottom.

If this beer never showed very much carbonation, then likely there just wasn't very much sugar for the yeast to munch on.

The nice thing about this situation, is that you can try out a few solutions by only applying a solution to a few bottles. I'd recommend going the easiest route first and just open a few bottles, add 2 tsp of sugar, then close them back up and leave them at room temp for a few weeks. If that doesn't work, then try the same thing to some other bottles, but this time with a pinch of yeast as well.