Priming Fiery Ginger Beer

[bonkersdan]

have a batch of fiery ginger beer almost ready to be bottled, was gonna add some sugar to the bottles to give it plenty of fizz, wasnt too sure as some people on the thread I got the recipe from mentioned drinking it almost right away, just wondered if it's gonna be fizzy enough without priming?

 

[Fil]

if completely finished fermenting then you will need to add upto a level teaspoon per pint bottled and give it a week in the warm before chilling to sup

if your using a hydrometer for gravity readings you can elect to bottle slightly early before the primary fermentation has finished to condition in the bottle, but if your sums are out you can easily over pressurise glass bottles to failure point (bang!) so most let it finish in primary and prime the bottles for condition/fizz.

 

[bonkersdan]

ok, I only have caster sugar so will have to use that, was wondering if it's worth dissolving it in some water, willl that aid the priming process?

 

[Fil]

ok, I only have caster sugar so will have to use that, was wondering if it's worth dissolving it in some water, willl that aid the priming process?

if you bulk prime in a second bucket after syphoning off the sediment yes a sugar solution in the minimum off the boil water, will ensure an even distribution, but it might be harder trying to measure out 10ml? of solution into a bottle than funnel in a level tspoon full.

the sugar will disolve on its own without any shaking or help at all :)

and you dont want to dilute your lovely beer

 

[bonkersdan]

think I'm gonna syphon it into my seperate containers today then bottle it tomorrow, it's my bday on sunday so may well crack one open then and see what it's like!