How to add extra sugar to undercarbed beers

[UKSkydiver]

So, I have an under carbed saison. I had planned to add a bit more sugar, reseal, Bob's your uncle.

I'm sure many of you will nod sagely and chuckle under your breath . . . .

I've just found out that if you add sugar to partly conditioned beer . . . . it gushes everywhere.

So, question to all you peeps that have been there, done that . . . .

How should I be adding sugar to undercarbed beer already in bottles?

Cheers

 

[Slid]

Dissolve it in hot water, let it cool, then add. The granules represent cavitation points for the CO2 in the beer.

 

[neilb]

Hi mate, I made the same mistake on my Young's harvest lager and under primed. This is my thread here:

https://www.thehomebrewforum.co.uk/threads/carbonating-questions.88033/
And this is it now:

I added an extra half a teaspoon of granulated sugar to each bottle and yes you're right it frothed up very quickly. Terrym suggested cooling the bottles first but unfortunately I couldn't do that in summer so I just went for it and most of the bottles I managed to get the caps back on before it flowed over the sides
But you've got to be quick!

I would still describe it as slightly undercarbed but it's a lot better than it was first of all! I have another of these kits so I'll be priming with a full teaspoon! It's a learning curve

 

[UKSkydiver]

Yeah. This was me.

In the sink. Sugar in one hand and a capper in the other hand.

 

[Clint]

I have a wheat beer...simple thing...half and half lager/wheat malt..I undercarbed like a fool with around 130g of dextrose...it's carbed..has a nice fizz when opening and a c02 mist..but absolutely zero bubbles or head...tastes totally fine.
What's with this?