So, when I bottle my beers I usually stick the priming sugar in the bottling bucket, rack the beer onto it, then the gentlest of stirs and bottle away. It's always worked fine until...
Tonight I finished bottling only to discover a significant amount of the priming sugar left at the bottom of the bucket. Aargh.
I realise that there is no going back to a carefully-measured priming (at least SOME of it definitely dissolved I'm sure). But what to do now for the best? I'd rather not empty all the bottles out into the bucket and put in a guesstimated new batch of sugar and rebottle, but... I could. Presumably I could also just pop all the bottle caps, stick in a carbonation drop, and re-seal, which would be quicker and considerably less risk of any nasties/oxygenation. If I did that, would there be any major disadvantage of waiting a week or two, opening a couple of bottles, and seeing where it was at first?
Or any other suggestions?
Tonight I finished bottling only to discover a significant amount of the priming sugar left at the bottom of the bucket. Aargh.
I realise that there is no going back to a carefully-measured priming (at least SOME of it definitely dissolved I'm sure). But what to do now for the best? I'd rather not empty all the bottles out into the bucket and put in a guesstimated new batch of sugar and rebottle, but... I could. Presumably I could also just pop all the bottle caps, stick in a carbonation drop, and re-seal, which would be quicker and considerably less risk of any nasties/oxygenation. If I did that, would there be any major disadvantage of waiting a week or two, opening a couple of bottles, and seeing where it was at first?
Or any other suggestions?
