When I was transferring to the secondary (not necessary I know but I’m a voyeur) I must’ve thought I was bottling because I proceeded to add priming sugar to the secondary and put the contents of the primary right on in there too. Was this bad? How bad? What should I do next?
Nah, you just boosted your alcohol and cut your body a bit.
Of course, now you’ll have to wait for fermentation to get done again and secure some more priming sugar for bottling.
RDWHAH
No big ting bruddah. The amount of priming sugar used is insignificant compared to the fermentables in your wort - say a few ounces of sugar compared to numerous pounds of malt fermentables. The sugar will ferment out in the 2ndary fermenter with minimal, if any, noticible affect.
The only down side is you’re out the priming sugar. If you don’t have any more (assuming it was corn sugar), table sugar works just fine. Cheers!!!
I suspect some sort of alcohol consumption was involved in the incident… :o
Did I mention that it is a 1 gallon test batch? Does that affect the fermentation time?
Drinking beer while brewing beer just seems so natural
Til you wreck a batch or two… 8) been there…