Help added to much sugar!!!

[doghouse gav]

Can my weekend get any worse? First my bottled beer from last week didn't have enough priming sugar now the batch I've just made for my holiday is a wreck!
Let me explain..... Sit down this may take a while!!!
Ive just made a hambleton bard old English ale. It's a dry extract kit and asked for 2 lb of White sugar and 1 lb of brown.
Well being the dyslexic turd that I am I've added 2 kg of White and 1 kg of brown!! Pitched the yeast and just realised what ive done! Og was 1.076. The bloody things guna take off!
Now my question is what can I do apart from get bloody glasses!! Is it a case of lobbing it or will it be sort of ok? Thing is it was for my holiday so times a problem. If it's guna be rank I'd rather try again!!
Any advice?

 

[tankard]

I reckon the yeast will struggle to get rid of that sugar for you and even if it does it'll take a while!

The only thing I can think of is to buy another kit and double up the volume but don't add any more sugar....

In other words, you have already put enough sugar in to do two kits (at least!) so just convert what you have done as though you had set out to do that in the first place... Assuming you have the FV's and bottles etc...

 

[doghouse gav]

How do you mean? Buy another kit and split this batch into 2 2.5 gallon batches and top up to 5 gallons?

 

[tankard]

Yes, split that one down to two 2.5 gallon vessels and top each vessel up with 2.5 gallons of another Hambleton bard kit but without adding any more sugar.

Essentially you are just diluting the liquid you have now with another suitable liquid and making ten gallon of what you wanted in the first place!

 

[doghouse gav]

So the fact that the oversugared batch will have been fermenting for 3 days or so by the time I make the unsugared batch wouldn't matter? A straight 50 50 split? Think that the way to go.

 

[ncmcdonald]

I don't think it's too much of a problem, with a gravity like 1.076 you'll look to finish out around 8% ABV which isn't too high and the yeast should be alright. Usually with a higher proportion of sugar you are going to end up with a dry beer.

Blending is a good option though if you don't want anything that strong, or even spicing it and aging it a bit longer to make an old ale.

 

[John_Henry]

Sure it'll be reet. Just perhaps a bit sweeter annd stronger than you had planned. This is a long shot, and someone could offer more advice, but dry hoping may help a little, obviously not going to bitter it that much, as I say, long shot.

 

[Muddy Funker]

Yeah I'd just run with it and let us know how it turns out.

Like rocket fuel would be my opinion lol :drunk:

 

[doghouse gav]

So im guna split the batch with another of the same but un sugared. Question - by the time I do this it will be day 5 of fermentation. Will this still be ok to do?

 

[crisparmour]

I imagine your yeast will wonder what the hell's going on for a day or two but I expect it will get through it eventually. I have come to the conclusion that even when a beer appears to have stopped fermenting it does no harm to let it carry on for a week or two. Don't rush it!

 

[doghouse gav]

I'd never hang myself! I change my mind to much!!
I've decided now to sod it and let the monster evolve into either a near 9% rocket fuel beet or a drink and die potion! In which case I'll give it to the mother in law
Think it might be fermenting for a while tho !!! Lol

 

[John_Henry]

I'll give it to the mother in law

Haha lol

 

[doghouse gav]

day 5 and just taken hydromiter reading. down to 1.036!!! yeast still going strong :pray:
still tastes very very sweet. think i melted a filling tasting it :shock:
will take another reading on sat and keep you posted.

adding twice the reccomened sugar is the way to go!! :lol: NOT!! :drunk:

 

[StubbsPKS]

Shoulda split it into two FVs man, probably would have been a good pint. Never know though, might still end up a decent pint this way :drunk:

 

[luckyeddie]

I'd never hang myself! I change my mind to much!!
I've decided now to sod it and let the monster evolve into either a near 9% rocket fuel beet or a drink and die potion! In which case I'll give it to the mother in law
Think it might be fermenting for a while tho !!! Lol

Go for it.

In the good old days (not) of the 1970's when just about the only kits were Tom Caxton, I used to often shove 5 pounds of sugar in a kit that asked for 2.

It wash alwaysh drinkable, and I wash alwaysh ok the next day. Obviously I was never as thunk as drinkle peep I was.

:drink:

 

[Stone Cold]

Go for it.

In the good old days (not) of the 1970's when just about the only kits were Tom Caxton, I used to often shove 5 pounds of sugar in a kit that asked for 2.

It wash alwaysh drinkable, and I wash alwaysh ok the next day. Obviously I was never as thunk as drinkle peep I was.

:drink:

getting a little tipsy towards the end there eddie ? lol

 

[doghouse gav]

Hydrometer reading on day 8 is 1.018.
Wow that yeasts a greedy bugger!!! Lol.
Still very sweet taste. Will this drop out completely?

 

[philip5660]

That gravity is getting down to where it needs to be . This could be awesome ! If it gets down around 1010 you'll be doing alright. Understandable mistake, they should be using the metric system

 

[crisparmour]

Just give it time. Another week will do no harm. Then a long conditioning...

 

[philip5660]

and make sure you revisit this thread in about 3 months and let us know how it tastes!