sul wrote:[color=blue]
>
> Ok, after reading the old posts from the newsgroup, I see that you are
> not really supposed to add white sugar to a wort. A bit of advice a bit
> too late. However, nothing was really said how to save a watery batch.
> Here was what I was thinking, I have a 5 gal batch and was pondering the
> idea of taking about 1gal of my brew and adding a couple lbs of malt
> extract. Of course doing the routine of at least warming the 1gal brew
> so the extract disolves good, then pitching another packet of yeast
> after mixing it in good with the existing batch. You think this will
> work or is there anything else I can try?[/color]

OK, first of ALL, there's nothing wrong with using white sugar in a beer
if the recipe's formulated for it and you keep it to about 20% or less.
As to your idea, I think you'll end up ruining what you've already got
if you do that. It would be better to make another batch and blend the
2.

------------>Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com