Beer Forum

I am about to keg a saison and wanted to bottle condition just a few of them for aging. Can anyone help me with the amount of sugar to use per bottle? I don't have any carb tabs so that is not an option. Thanks.

Bottling "a few" with sugar is not a good decision. You will more than likely overcarb them or worse-case, create bottle bombs. Buy carb tabs or add more yeast to ferment the sugar that's already there but you'll end up with a drier beer.

SnowGoon99 wrote:Bottling "a few" with sugar is not a good decision. You will more than likely overcarb them or worse-case, create bottle bombs. Buy carb tabs or add more yeast to ferment the sugar that's already there but you'll end up with a drier beer.

I don't get this? why would he get bottle bombs? you confused me...lol


anyways this may help http://hbd.org/cgi-bin/recipator/recipa ... 963071#tag .09375 is 12oz in gallons..which is what you would use in that form...

so if you wanted 2.8 volumes then you would need .09 oz or 2.7 grams of cane sugar per bottle...

I have done exactly what you are talking about with good success. First, make sure your saison is fully fermented out, not just finishing out slowly.

Next, get your bottles together, totally clean but not sanitized. To each 12 oz. bottle, add 1 tsp regular water and 1 tsp corn sugar for a good, high level of carbonation. This is calculated from a 6 oz. per 5 gallon sugar addition, what I use for Belgians.

Put a cap loosely on each of the bottles and place them in a 3-4 gallon pot. Fill the pot an inch or so up with water and put a lid on. heat the pot to a gentle boil, and you will be sanitizing the bottles at the same time as dissolving the sugar, which takes about 10 minutes. Then let them cool, and bottle straight from your vessel. This works really well, and if you want to bottle regular carbonation level beers, just reduce the amount to 3/4 tsp per bottle.