Mr. Beer - How Much Sugar?

Discussion in 'Homebrewing' started by Celtics76, Mar 8, 2013.

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  1. Celtics76

    Celtics76 Defender (623) Sep 5, 2011 Rhode Island

    As some of you know, I'm a first time homebrewer using the Mr. Beer kit. In a few days I'll be ready to bottle the Irish Stout (into standard 12 oz. beer bottles) and I'm unsure how much sugar to use per bottle. The instructions aren't clear, and I don't know if it's different depending on style. Should I even be using table sugar?

    Thanks!
     
  2. leedorham

    leedorham Defender (698) Apr 27, 2006 Washington

    Table sugar is fine. Just dissolve the sugar in a little water and add it to the whole batch rather than messing with individually dosing the bottles. Make sure you mix it evenly.

    Use this calculator
    http://www.tastybrew.com/calculators/priming.html
     
  3. Celtics76

    Celtics76 Defender (623) Sep 5, 2011 Rhode Island

    Very helpful..thanks!
     
  4. mattdonders

    mattdonders Initiate (0) Mar 7, 2013 New Jersey

    If you'd like to do it in the bottle as opposed to doing batch priming, check out the Domino's Dots sugar cubes -- make sure they are the 2.54g version, not the larger version.

    12 oz = 1 Domino's Dot
    1L = 3 Domino's Dots

    Easy as pie.
     
  5. Celtics76

    Celtics76 Defender (623) Sep 5, 2011 Rhode Island

    Stupid question - will the dots dissolve in the beer or should I crush them down first?

    Perhaps I'll combine both methods - prepare a solution with the dots.

    Thanks!
     
  6. mattdonders

    mattdonders Initiate (0) Mar 7, 2013 New Jersey

    I just drop the sugar dot right into the bottle before using the bottling wand to fill it up.

    The yeast will eat it up no problems. :grinning:
     
  7. Celtics76

    Celtics76 Defender (623) Sep 5, 2011 Rhode Island

    Excellent. That will make things easy. Thanks
     
  8. VikeMan

    VikeMan Meyvn (1,416) Jul 12, 2009 Pennsylvania
    Beer Trader

    Eventually, you may want to be able to control your carbonation levels more precisely, so that you can carbonate 'to style.' That would involve making a sugar solution and mixing it will all the beer (in a bottling bucket) before bottling. Here's a calculator (one of many) that's helpful...

    http://hbd.org/cgi-bin/recipator/recipator/carbonation.html
     
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