Bottling Sugar cock-up -Recoverable??

[Urbangoose]

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??

 

[dad_of_jon]

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.

 

[MashBag]

The yeast will handle the extra.
It will indeed save it.
Spot on.

 

[Agentgonzo]

As long at the yeast will handle the increased abv and not stall that would work

Priming sugar normally adds 0.1-0.2% ABV so yeast will handle 4x that no problem.