First time questions (times, sugars, label glue)

[H.C.]

Hi-

Sorry if this is curt--the internet ate the first draft.

I'm halfway through working with my first kit, Tom Caxton's Real Ale (1 can). Here's how it's going (for proofreading) and a couple questions.

Put everything with some plain brown sugar in the Wilco barrel-vat-thing 2 weeks ago. Left it in our unheated flat for 2 weeks while away on holiday. Planning to go straight to bottles this weekend.

I was thinking of mixing it up a bit with the half-tsp of sugar that is supposed to go into each bottle. A few bottles of light muscovado, a few bottles of dark muscavado, a few of demerrara....maybe honey too? Anything wrong with this plan? Any of those things (or anything else that might tempt me from the Asda shelf) that needs significantly more or less than the half-tsp (as called for in the directions)?

I'm guessing I should sterilise the bottle caps too?

I used (am using) the standard Wilco steriliser powder. What I think I have read is that after rinsing, the bottles don't really need to dry (correct?) but one must take care not to touch the mouth of the bottle. Or should they be close to bone dry before bottling?

I'm going to put some kind of labels on them I think. Is there an ideal glue or paste to put them on that will keep them on for a good long while but some off easy if I want to reuse the bottles?

Thanks in advance, and to everyone who contributed to all the stuff I've already read!

 

[RobWalker]

Most syrups you need 125% to sugar, as a rule. So 1 tsp would be 1.25tsps, 100g would be 125g honey etc.

Yup sterilise the caps. The only issue you may face is the syrup not dissolving. If you put them aside from the ones with sugar, shaking every day for a week should sort it.

Wet is fine, most people work wet. Make sure to rinse several times. The sooner after sanitizing the better :)

A lot of people stick labels on with milk - it sticks, its cheap, and it comes off. Pritt stick is the same.

 

[H.C.]

Thanks!

All other sugars at a 1:1 ratio then?

Big weekend ahead....

 

[shearclass]

I am not convinced you would be able to taste the difference of the different priming sugars, but by all means give it a try.

 

[RobWalker]

I would probably say so, particularly at those quantities.

Don't worry if you get it a bit wrong though - it will carb either way with adequate sugar, and you'll get a feel for it should you wanna do it again. I employ common sense a lot more often than you'd think for something so technically accurate!