Quick question to refresh my memory about bottling and priming sugar.
I normally boil the corn sugar w a small amount of water and add hot into my beer which has already been transferred to the bottling bucket.
Any best practices about stirring or swirling the bucket to ensure I get an even amount of sugar in my bottles?
I put mine in the bottle bucket first. Then I stir with a sanitized spoon but not fast enough to aerate
I add to the bucket first and position the tubing to create a very gentle whirlpool.
This is exactly how I do it
+1
I just started doing this about 5 batches ago after having some bottling issues. I feel that is incorporates the priming sugar better than dumping it in on top of the beer.
Another vote here. I haven’t sugar primed in years but that’s what I did and it mixed consistently well.
Does everybody add the sugar mixture HOT? I normally use a honey and water mixture which I boil and then let cool. I stir it into my beer with a large straining spoon. Before I started using that spoon, I did have some inconstancy issues. It’s over 3" across and has quite a few small holes in it plus I stir for a minute or so to try and get a good mix. But I didn’t think I could add the sugar hot.
I’ve been cooling first and following Steve in TX’s advice but maybe I’ll try hot next time…
Most anywhere you look for instructions, it will say to cool first, but I know there are folks on this forum that helped convince me that 2 cups or less into 5 gallons is not going to cause any problems and I have been doing it this way for last couple batches with no ill effects
I don’t cool it. I boil for a few minutes and let it sit while I get everything else situated. Maybe 10 minutes. Once I dump it into the room temp bucket and start the beer flowing, it won’t make a big difference.
+2. Never cooled either.
I do like Steve. First thing I do is boil the bottling sugar then it cools as I sanitize and get everything else in position. By the time I’m racking the beer it’s been 10-15 minutes
If it melts through the bottom of the bottling bucket that would be too hot. Otherwise it should be fine.
Priming sugar before beer shall have no fear…
Like others, I add the sugar hot and add it early. Hot sugar solution is less viscous and will give you less risk of incomplete mixing. I actually start my siphon fist and add the sugar after there’s maybe a half inch or so of beer in the bottom of the bucket. I feel a little better about the syrup getting mixed fully this way, rather than some still sitting under the beer unmixed.
I’ve had issues with getting the sugar mixed thoroughly-- some bottles being “gushers” and others with very little carbonation.
I just recently made a sweet stout that I carbonated by putting one domino sugar cube directly into each 12 oz bottle and then filling the bottle.
Opened a bottle after eight days at room temps (67 to 69 F ) and it was nicely carbonated. So far every bottle is consistently carbonated and I’m pleased with the results.
It saves time, and it’s easy. This is my new method going forward.
I add it hot too. Two cups of hot water poured into a bottling bucket will be about a 1/4 inch of liquid on the bottom. That’s going to loose heat very fast to both the bucket itself and by evaporative cooling to the air, so it doesn’t remain boiling hot. Then add the first few cups of beer on top and it will be down at room temperature soon.
Unfortunately my fermenter doesn’t have volume markings. I don’t know the exact volume of beer going into the beer bucket until I transfer. Looks like I can’t add the sugar solution first.
You could always calibrate your fermenter. I calibrated my better bottles to 5, 4, and 3 gallon marks. Between the lines I estimate.