Re-carbing bottles

[ccoelnslash]

On my latest brew I messed up and undercarbed my bottles. Now is it possible to recarb the beer? I am thinking of calculating for carbing for the size of the bottles (mostly 22).. Then putting in 50 % of quoted to recarb.

Is this viable? All bottles are under.. Im gonna pull like 3 of my 20 left and do a 75%,50 and 25 of measured for the size of bottles.. I expect a possible bottle bomb or two. My biggest question is does it actually carb if I pop it put in the amount and then recap?

Thanks for the help in advance. Learned a lot to make sure your calculator has the right sugar selected heh.

 

[flars]

You will have active yeast in the bottles to ferment the added priming sugar to bring the carbonation level up to a higher volume.

You won't have bottle bombs if you have given the yeast the time and temperature to completely ferment out the original amount priming sugar.

 

[ol-hazza]

It would work.
It has to be asked how long you have left these ones to carb though.

 

[ccoelnslash]

Been 30 days since bottle date give or take a day

 

[ol-hazza]

what method did you use to add the priming sugars?

 

[ccoelnslash]

Poured into brew in bucket before bottling and stirred.. Dissolved over heat like books said then poured in.

 

[ol-hazza]

Thats usually pretty reliable. how much sugar?

 

[TxBigHops]

Something similar happened to me on the first batch I made last year. Only in my case I did not stir. I put the sugar water mix in the bottom of the bucket and racked on top of it. The first case of bottles were slightly over carbed, and by the time I got to the second case, they were nearly flat. Apparently the sugar settled and was only in the bottom half of the bottling bucket which got bottled first. Anyway, I opened up my last three six packs, added a bit of corn sugar and recapped. Be prepared to recap each bottle immeditely after adding the sugar. Mine began to foam right away.

 

[flars]

Works better if the corn sugar is dissolved in water. No nucleation points to cause the foaming.

 

[TxBigHops]

Works better if the corn sugar is dissolved in water. No nucleation points to cause the foaming.

Great idea. If I ever have to do this again, I'll disolve the sugar and use an eye dropper. Wish you had been here to give me that advice last year.

 

[olotti]

I boil the corn sugar with 2C water for like 10 min just to sanitize then I cool it to within 15deg of what my beer is and I cold crash so I pull my bucket/fermenter in the morning to let it warm a little before bottling. Then I dump in the priming mix when it hits the right temp and rack on top of it then I take s sanitized mash paddle, the plastic kit one, and very gently stir the bottling bucket. So far if one beer is carbed they're all carbed pretty evenly.