I'm going to have a go a batch priming - can I check method?

[nickmcmechan]

So, to save a lot of hassle, time and mess I want to batch prime my TC this weekend.

I do like fizzy cider so I reckoned I would use 3g per 500ml bottle. is this enough for somewhere between ale and lager type fizzy?)

There is 23l of brew in the FV, and I thought I would lose 0.5l at the bottom in the gunk (is that a reasonable estimate?)

So, that would mean I need 22.5 x 2 x 3g = 135g sugar, lets go on the safe size so its not too fizzy, so lets call it 130g of sugar to use?

Then the next step (???) is to mix 130g of sugar with one pint of water in a pot, boil for 5-10 minutes and allow to cool to room temp???

After that I then have 500ml of syrup to be divided between 45 bottles, therefore each bottle gets 11ml of syrup from a syringe?

Just wanted to check I've got this right - I don't want a fairly flat drink but I don't quite want lager type fizz either?

Ta :

 

[Baz Chaz]

My method for batch priming ....

pour 150ml boiling water into 80g sugar and stir until dissoled

pour this into a clean sanitized FV

transfer the beer to be bottled from FV it's been in, into the clean FV with syrup in it (I transfer using pipe so no splashing allowing air in, but the action mixes the syrup into beer)

cover FV and allow to settle for half an hour

bottle direct from FV using bottling stick :thumb:

That does me quite nicely, not too fizzy, obviously sugar can be adjusted if you wish :!:

 

[Mr.Everready]

I've only done it a couple of times but I'd certainly not boil the sugar/water for 10 minutes. When people say syrup they don't mean it should actually look like syrup. :P

I boil the kettle, put the sugar in a pan, pour over the boiled water and stir. The sugar dissolves in a few seconds.

 

[luckyeddie]

Batch priming is exactly that - you add your priming sugar to all of your beer at once then bottle.

I do tend to boil my syrup for 5 or 10 minutes (I use Candi rocks for priming sugar, light or dark as appropriate to the style of beer - and that has to be dissolved in a pan), then chuck it in the bottom of a fresh, sanitised FV before racking onto it through a tube. The sugar should distribute fairly evenly, but I still 'roll' the FV to assist the mixing. I also add extra yeasties at this stage, but that's because I'm going through a Belgian phase this year.

Note to self:

Make a couple of litres of Candi syrup and stick in the fridge to save half an hour every bottling day.

 

[nickmcmechan]

That seems a lot easier than what I was going to do!!!

Does the sugar calculation look about right?

 

[BigYin]

looks ok, although I generally go for between 60 and 90 prams, but 130 grams is ok if you want a lot of fizz...

My only addition to Baz's instructions, is to gently, but thoroughly, stir the mixture of 'syrup' and beer to ensure it is evenly distributed, or you may find some bottle bombs and some fairly flat ones :thumb:

 

[nickmcmechan]

big thanks to all! :thumb: