wherry

[whitstella]

Hi

Just a quick one. I am thinking of bottling the wherry its been fermenting for a week so im going to leave it for 1 more week. What should i do then. Ive just ordered a little bottler to help. Should i put it in another vessel with my bottler and bottle from there if so should i leave it second vessel for what period of time.

Cheers steve

 

[calumscott]

When you are ready:

- prepare your bottles
- take a little beer out widths sterile ladle or turkey baster to a small pan
- add your priming sugar to the pan (70-100g depending on the fizz you like)
- heat and stir to just under the boil
- let it cool a little
- without splashing, pour the syrup into the bottom of your bottling bucket
- siphon the rest of your beer on top
- bottle
- cap
- leave at room temp for a week or two
- leave somewhere cool for three or four weeks
- "enjoy responsibly"

 

[bottler]

Just a novice here, but i would just keep it simple and just prime bottles with the proper dose of sugar according to instructions, say 1/2 teaspoon per bottle, and bottle it using the little bottler But as i say im a novice, so up to you mate. :thumb:

 

[Andyhull]

I have only ever primed the bottles and never had a problem, but!
The way Calum sugests is IMO better/easier as you should get a more even priming throughout your bottles.
And batch priming is much less faffing.
I don't have a second FV so thats why i bottle prime with a small funnel, a kitchen measuring spoon set and the flat back of a butter knife to level.

Andy

 

[jonnymorris]

Batch priming is much simpler IMO. Do as Calum suggests but you might consider dissolving your priming sugar in some boiled water (rather than some warmed up beer) and adding that to the bottling bucket. Easier still.

Bottle straight after priming.

 

[LeedsBrewer]

Batch priming is much simpler IMO. Do as Calum suggests but you might consider dissolving your priming sugar in some boiled water (rather than some warmed up beer) and adding that to the bottling bucket. Easier still.

+1 :thumb:

 

[whitstella]

Hi again

Sounds like batch priming to me. Do i have to move it out of the first FV first.?
And if so do i need to leave it to settle again before bottling.

Cheers

 

[calumscott]

You move it only once, and that is at the point you siphon it on top of the priming syrup in your bottling bucket with the little bottler on.

You have to then bottle it straight away as the yeast will start to munch down on that sugar, that's why you get all your bottles ready first so you can go quickly from transferring to your bottling bucket to getting it into the bottles and capped.

 

[bottler]

Last saturday i primed 36 bottles with 1/2 teaspoon sugar in a few of minutes as i had them set in rows ready for filling, so honestly i cant see a big advantage timewise in batch primeing. But the main thing is a successful brew. Whatever floats your boat :thumb:

 

[calumscott]

I used to just bottle prime but it got on my wick...

...since I've moved to batch everything is much easier.

- to get a consistent bottle prime I had to measure and level a cooking measure spoonful for every bottle, that limited me to 1/4, 1/2, 3/4, or 1 tsp. With a batch prime I just weigh the sugar and dissolve it, I can adjust the load to whatever I like not just 4 steps
- I can prime with liquid sugars - treacle, syrup, honey, candi...
- It's way quicker. I now don't have to take the bottles from the tree, line them up and prime them individually (scoop, level with a knife, tip into bottle, move funnel to next bottle X 46 takes a while), I just grab them off the tree and fill 'em

I'm in no hurry to go back, but as you very rightly say, it's a decent bottle of beer at the end that matters! :thumb: