Bottle Conditioning with Amoretti Artisan flavor syrup???

[BlackfyreBrewing]

So I'm making a frambroise using Philly Sour yeast and I got one of these raspberry flavor things that amoretti makes. It's an 8 oz (weight) bottle like here

My understanding is that I would add this at bottling (am I wrong?), and it says this thing has 4 grams of sugar...so I'm wondering should I just use this in place of my priming sugar? Or should I still add my priming sugar? Will this thing have too much sugar if I add the whole bottle to a five gallon batch and cause bottle bombs? Should I just add after primary fermentation; let it ferment; then rack and bottle with priming sugar?

 

[VikeMan]

My understanding is that I would add this at bottling (am I wrong?), and it says this thing has 4 grams of sugar...so I'm wondering should I just use this in place of my priming sugar? Or should I still add my priming sugar?

The total sugar added needs to be right for the carbonation level you want.

Will this thing have too much sugar if I add the whole bottle to a five gallon batch and cause bottle bombs?

You should do the math and find out. It's not difficult. Grams Sugar per Serving x Servings per Bottle.

 

[BlackfyreBrewing]

The total sugar added needs to be right for the carbonation level you want.



You should do the math and find out. It's not difficult. Grams Sugar per Serving x Servings per Bottle.

My friend I wish I was smart enough to figure that out I'm here asking for guidance for a reason. All their website says is add during fermentation if i want it less sweet, or post fermentation if I want it more sweet. I'd prefer the sweeter side since I'm using a souring yeast for balance...but by post fermentation do they mean at bottling? And again, I don't know how to calculate how much sugar is or isn't too much. I've just always gone with the recommended 1/2 to 3/4 cups of priming sugar and it always works out.

 

[VikeMan]

And again, I don't know how to calculate how much sugar is or isn't too much.

https://www.brewersfriend.com/beer-priming-calculator/Shoot for maybe 2.5 Volumes of CO2. Then convert table sugar ounces to grams (lots of calcs on the web for that).

 

[NTexBrewer]

So it looks like the bottle you have pictured weights 226 grams. The nutrition labels says 1 serving is 7 grams and a serving has 4 grams of sugar. So 226/7 = 32.28 servings at 4 grams of sugar per serving so 32.28 x 4 = 129 grams of sugar for the entire bottle.

Using Homebrew Priming Sugar Calculator
If you want 3 volumes of carbonation assuming the max fermentation temperature was 70 degrees and you have 5 gallons of beer you need 165 grams total of corn sugar.

You are adding 129 grams with the raspberry so you would have to add 165-129 = 36 grams of corn sugar.

If you wanted 2.5 Volumes then the sugar from the Raspberry would be enough.

What is your Final Gravity at now? You may want to aim a little low 2.5 to 2.75 volumes just in case you continue to have attenuation in the bottle.

 

[BlackfyreBrewing]

So it looks like the bottle you have pictured weights 226 grams. The nutrition labels says 1 serving is 7 grams and a serving has 4 grams of sugar. So 226/7 = 32.28 servings at 4 grams of sugar per serving so 32.28 x 4 = 129 grams of sugar for the entire bottle.

Using Homebrew Priming Sugar Calculator
If you want 3 volumes of carbonation assuming the max fermentation temperature was 70 degrees and you have 5 gallons of beer you need 165 grams total of corn sugar.

You are adding 129 grams with the raspberry so you would have to add 165-129 = 36 grams of corn sugar.

If you wanted 2.5 Volumes then the sugar from the Raspberry would be enough.

What is your Final Gravity at now? You may want to aim a little low 2.5 to 2.75 volumes just in case you continue to have attenuation in the bottle.

I literally was mid brew when I posted this originally, I just took my OG and it's 1.062. And after boil off my final wort amount is about 3 and a half gallons. Thank you for your insight. It sounds like I'll have to do some thinking to make sure I don't over do it, but I can use this stuff for priming sugar.