using liqueurs to prime

[Onthebrew]

there is a bit in the radical brewing book on this, but looks overly complicated working out how much to use as a primer- so i am asking if anyone here has got any experience with this?

essentially i am going to barrel a weaker than hoped for stout ( 3.4%) but will also divert some of it into bottles, for a bit of trial and error - where i am going to use tia maria, or possible creme d cocoa to liven it up.

i think most liqueurs are around the 20% abv area and work out about 25% sugar. so thinking is on that basis just use 4 times the weight compared to the sugar that would have been used, and that will enough sugar to do the priming. should also take my 3.5% abv to about 3.8% too.

anyone got any experience here?

[sbond10]

I used 11ml in 330ml bottles when using chambord the recipe said 15ml was to be used in 500ml bottles

[Onthebrew]

Seems quite high, what was the brew? I was looking at 8 grams for 500 ml bottle.

[sbond10]

Milk stout nicely carbed too don't forget not all of the sugar will be eaten by the yeast.
My other advice is look at the ingrediant list any preservatives may inhibit or kill the yeast

[Onthebrew]

OK i might put 15ml in some bottles and 10ml in others- see how it goes

[smuggles]

I'm going to be doing this with Triple Sec. I found this website http://www.drinksmixer.com/desc1444.html which shows the amount of sugar it contains, and I'm going to calculate the priming amount from there. It might have the liqueurs you're using on it as well. First time doing it though, so I've no idea how well it works.

[Onthebrew]

Quick update. Tried one of the 10 ml addition stouts tonight. Very impressed. If anything over carbonated for some but I liked it, Not one for purists but very drinkable.

Shame I Can't say the same for the black IPA I also tried, pungent sharp apple aroma. Only 12 days in bottle so fingers crossed that may improve.