Priming a kettle sour?

Discussion in 'Homebrewing' started by Aretebrew, Aug 14, 2019.

  1. Aretebrew

    Aretebrew Initiate (0) Aug 14, 2019

    I recently finished fermenting a mango guava sour. It was supposed to be fast fermenting finishing in about 2 weeks, but it ended up fermenting much longer around 7 weeks. (probably bc of high ALC goal) The initial gravity was 1.080 now it has a final gravity of 1.020. It's at a solid 7.7%

    I plan on bottling tomorrow and I'm worried about it volcanoing like my last sour. Previously I added some sugar to add carbonation. Should I do this again or just bottling without adding anything since it may ferment a bit more.
     
  2. VikeMan

    VikeMan Poo-Bah (1,553) Jul 12, 2009 Pennsylvania

    Did you kettle sour with Lactobacillus, boil the wort post-sour, and then ferment with a clean strain? If so, and if your gravity is no longer changing, then it should be safe to carbonate with sugar.
     
    Elvis_on_Bass likes this.