Priming Sugar /Dextrose Sugar confusion

[Will B]

Apologies for basic question but stupidly put in priming sugar into primary fermentation from Festival Golden Stag Summer Ale kit. Realised only afterwards that this was fir secondary fermentation and this kit did not need sugar at this stage. Is this remediable? And do I just add the same amount of priming sugar at secondary fermentation that I should have added first time? Also am I creating a super strong beer because of this mistake?? Immensely grateful for help soon here! Thank you, Will

 

[fluketamer]

not an issue it will just bump up your abv a bit. it wont be "super strong"
just get more primign sugar for bottling time

 

[Will B]

Thank you! Much appreciated..Will

 

[Erik The Anglophile]

Assuming you added enough priming sugar for a normal UK beer level of carbonotation (around 2 volumes), I'd reckon you raised abv by around 1-1.5% abv.
Negligible in other words...

 

[Agentgonzo]

Assuming you added enough priming sugar for a normal UK beer level of carbonotation (around 2 volumes), I'd reckon you raised abv by around 1-1.5% abv.
Negligible in other words...

I wouldn't call 1.5% ABV "negligible". That's quite a raise.

But also I don't think priming sugar for about 2 volumes would add anywhere near that amount. I'd expect it's more like 0.3-0.5% ABV.

 

[AnimatedGIF]

You can use regular sugar for priming too. No need to use dextrose.

 

[YeastFace]

I think they include 100g of dextrose.

That will be 2 additional gravity points at most. Beer could feasibly ferment a point lower, all else being equal would give you an extra 0.4% (4.9% rather than the intended 4.5%).

So smack bang in the middle of @Sadfield's range.

 

[Erik The Anglophile]

I wouldn't call 1.5% ABV "negligible". That's quite a raise.

But also I don't think priming sugar for about 2 volumes would add anywhere near that amount. I'd expect it's more like 0.3-0.5% ABV.

Oh sorry, meant 0.1-0.15%...

 

[MashBag]

Cane caster sugar is fantastic for priming.