Bottling Sugar cock-up -Recoverable??

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Urbangoose

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Hey brewers

Help a chap put would you. Just about to bottle a crystal clear Pilsner which I haven’t brewed for an age. Texting work colleague to try and sort out a problem and not 100% focussed - added 4x the amount of sugar needed. Never done this is 6 years of brewing.

Was intended to bottle - so thinking I will Ieave in bucket with fermenting valve for a week in order to process some of the sugar - and then bottle (with no extra sugar)

Will this save my brew??
 
As long at the yeast will handle the increased abv and not stall that would work although being stronger it will taste different. I often bottle early when it's not finished and adjust the priming sugar accordingly.

If it can't finish the job you can add a different yeast but that will take it even further away from what you intended to brew.

Brewing mistakes can often turn out to be wonderful.
 
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