Priming before the fermentation stops

came2meca · Post by **came2meca** » Sun Jul 29, 2012 11:38 am

Hi, at the moment I'm doing some raspberryade and It's almost finished (bubbles every 5 sec).
I was wondering if I can bottle it now (1020) without adding any more sugar for priming. I'd that ok, or do I need to what till it's dry and after that prime it?
I'm ok with the strength - I think -

Thank you for your time

Rookie · Post by **Rookie** » Sun Jul 29, 2012 4:55 pm

came2meca wrote:Hi, at the moment I'm doing some raspberryade and It's almost finished (bubbles every 5 sec).
I was wondering if I can bottle it now (1020) without adding any more sugar for priming. I'd that ok, or do I need to what till it's dry and after that prime it?
I'm ok with the strength - I think -

Thank you for your time

Do you have any idea what your final gravity will be? If you are not really carefull this kind of thing can lead to bottle bombs.
Which are okay for ex-inlaws and such, but not for normal people.

brewnaboinne · Post by **brewnaboinne** » Sun Jul 29, 2012 5:19 pm

Agree with rookie those bottles are going to be extremely viable devices. It would be much safer to let the fermentation continue to your expected final gravity and then prime. I did this sort of thing a few years ago and gave bottles to friends who put them in the garage where the dog slept. The bottles all popped one night and the dog went berserk!

came2meca · Post by **came2meca** » Sun Jul 29, 2012 5:25 pm

Being new at this stuff I have no idea what the FG should be. Let's say that it should ferment dry, can I bottle it around 1010-1015 or just wait a bit more and prime it?

brewnaboinne · Post by **brewnaboinne** » Sun Jul 29, 2012 5:46 pm

What was your recipe?

came2meca · Post by **came2meca** » Sun Jul 29, 2012 5:51 pm

1 bottle Malina raspberry syrup
550g sugar
1l apple juice (lidl stuff)
1tsp yeast
1tsp yeast nutrient

came2meca · Post by **came2meca** » Sun Jul 29, 2012 5:51 pm

Water to fill DJ

brewnaboinne · Post by **brewnaboinne** » Mon Jul 30, 2012 11:53 am

This sort of recipe is likely to ferment right down nearly to 1.000. It would be safer to keep on fermenting until you get a steady hydrometer reading for 24 hours and then prime.

trucker5774 · Post by **trucker5774** » Mon Jul 30, 2012 12:08 pm

I think your question has pretty much been answered, but you may find the attached thread of interest for future experiments

viewtopic.php?f=13&t=35802&hilit=how+I+sweeten

came2meca · Post by **came2meca** » Tue Jul 31, 2012 3:30 pm

trucker I don't know how I missed your topic, but it's exactly what I needed.
I was thining about campden tablets after priming.
I'm going to try different techniques, but i think that the one for me will be pasteurise in hot water for 10 min.

Thanks again for all your replies.

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Priming before the fermentation stops

Priming before the fermentation stops

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