priming effect on abv?

[robsan77]

Per 500ml bottle, when adding 1/2 - 1tsp of sugar for priming, should i be taking into account an increase in the abv? If so how much?I know it wont be a lot but 0.1% can make all the difference.

 

[Sean_Mc]

It wiil be minimal Rob and not really worth taking into account

 

[evanvine]

It wiil be minimal Rob and not really worth taking into account

Sean is right Rob.
As I don't like a lot of "bead" (fizz) I only use 1/2 tsp per litre.

 

[craigite]

Not one for much fizz either.
But I'm no fan of putting sugar in the bottle; sometimes gets trapped between the bottle and crown, then you need to give it a wipe and so add risk of infection.

I prefer to dissolve about 75g in water to 200ml level (for 5gallon brew) then via funnel add 5ml of sugar soln to each bottle; or add soln to bucket when it in the garage (which it pritty cold) and carefully mix, leave a day then bottle.

Usually I tend to only use 50g for a dark malty drew and up to 80g for a lighter refreshing brew to get a bit if fizz.

I would only adjust that if I stop the fermentation with a few points to go.

 

[evanvine]

I'm no fan of putting sugar in the bottle; sometimes gets trapped between the bottle and crown, then you need to give it a wipe and so add risk of infection.

Crown cap or screw top, a funnel normally solves the problem.
Else rinse your hand under the tap and wipe the grains off with your finger!

 

[Dunfie]

Suppose it's simple arithmetic - it a non scientific sort of way.

1kg of sugar will raise the abv of a 5g batch by around 2%. Therfore depending on how much sugar use you can work out the possible increase. I tend to batch prime and mix around 60g-80g per 5g so that would mean the brew would increase by :

60/1000 * 2% - or just a smidge over 0.1% abv.

 

[evanvine]

or just a smidge over 0.1% abv.

I quite agree Dunfie!
I would also suggest that the 0.1% is far less than the error in the ABV calculation anyway.