Priming sugar added to secondary

I would re-prime in several more days (a week total) and maybe add a little vitamin C (ascorbic acid) to scavenge any oxygen. Not an ideal situation, but doable.
Others here may have different opinions.

 

Well, this is going to be a real crap shoot in two ways - how much carbonation to predict/expect if you add more sugar, and whether you will end up with oxidized beer because of the transfer. But it is what it is, so you're forced to go with an educated guess.

I'd add in about half as much priming sugar in proportion to what amount you still have in remaining beer. Since you have half of the beer left then I'd add one-fourth of what your original sugar measurement was because probably after one day, half of the original sugar was consumed, thus one-half of one-half equals one-quarter of the original amount.

Good luck.

Oh, and as an experiment, I'd keep these remaining bottles separate from the first group to see what effect it has in comparison.

 

I missed that part...good call

 

If it was me, I'd drink the bottles from the second bottling first, as they had a greater exposure to oxygen.

 

Not really, but might make an interesting experiment with a control group...I've only added Vitamin C once and couldn't really tell if it helped...drink quickly
1/2 tsp/5 gal,,,or?
http://www.brewerslair.com/index.php?p=brewhouse&d=additives&id=&v=&term=2

 

If you are going to wait until Sunday to re-prime, a lot more (maybe all) of your original priming sugar is likely to be eaten by them, so I'd up the amount to about half of the original amount, i.e. back to the original proportion for the batch size.

 

That's what I would do. Cheers!

 

I snapped one of those blue capper's in half while in the same situation. Threw the beer in the fridge over night to halt the yeast and made sure i bought two red ones the next day. Everything worked out fine.

 

Ascorbic acid needs sulfur dioxide to be effective. If you add AA to a beer that doesn't have any it acts as a super oxidizer even in the presence of no oxygen contact, let alone one with some. I would hold off on adding anything and just be more careful next time. They do make commercial post fermentation antioxidants, but they will always contain some form of sulfites, as sulfite oxidation creates the necessary so2 (sulfur dioxide).

 

You are thinking of wine. Not a chemist...but the H2O2 should not be a problem in most beers
https://www.morebeer.com/products/ascorbic-acid.html

 

I can't tell if you are being serious or not.

 

Nope, having never made wine. I am not.

 

Yes, no smiley face : )

 

https://www.morebeer.com/articles/sulfur_compounds_in_beer