Hi,

Have you tried the priming drops from the brew shop?
no measuring, just drop two in each 750ml bottle.
I found it leaves a smaller residue in bottle than white sugar.

Cheers



"peterlonz" <peterlo@mail.com> wrote in message
news:0lzce.33559$5F3.31079@news-server.bigpond.net.au...[color=blue]
> Usual priming rate is one level measured teaspoon per 750 ml bottle.
> That is 27 teaspoons per 20 litres.
>
> For years I guessed this having found a suitably sized stainless teaspoon
> which I ground down a little because it was initially too large. I just
> kept it in my kit & never actually got around to checking the exact
> amount. I am a bit fussier now but the beers no better.
>
> Right now I don't have to hand the conversions to imperial or US gallons.
> Your teaspoon measure will probably state the equivalent mls & you can
> easily convert to tablespoons if you wish, again I don't have to hand the
> exact tablespoon to teaspoon conversion factor.
>
> BTW there is absolutely nothing wrong with plain white sugar as the
> secondary (in bottle) fermentation medium. It's clean, free flowing. &
> readily to hand in any kitchen; particularly suitable for bottle priming.
> Rgds,
> Pete
>
> "PieOPah" <Simon.Argent@gmail.com> wrote in message
> news:1114782400.981875.235410@f14g2000cwb.googlegroups.com...[color=green]
>>I am just about ready to rack my beer after primary fermentation. Since
>> my wife has thrown away the instrucations, I am not sure exactly how
>> much priming sugar to use!
>>
>> I'll be using standard white granulated sugar (I know that there are
>> better alternatives, but this is what I will be using!)
>>
>> How much sugar should I use as to not over-carbonate? I will be
>> rackinging into a 5 gallon plastic keg.
>>
>> My last set of instructions for a previous beer advised about 1/2
>> teaspoon per pint. Other instructions I have found online suggest about
>> 4 tablespoons total.
>>
>> Anyone advise a decent amount?
>>
>> Thanks
>>[/color]
>
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