Priming a 1 gal. batch of beer

[CosmicCharlie]

I'm experimenting with a gruit recipe, and I thought I should make several 1 gallon batches instead of one 5 gal. batch so I could try different spices.

Anyway, I figure a one gallon batch of beer needs about 2 and 1/2 tablespoons of sugar to prime - does this sound right? Does anyone have experience with making beer 1 gal. at a time, and have any suggestions? As always, thanks,

 

[HomeBrew]

I usually prime with 3/4 cup to 1 cup of corn sugar per 5gallon batch. Assuming that there are 16 tablespoons in 1 cup, the addition range would be 2.5 to 3 tablespoons per 1 gallon batch. So, your figuring looks accurate.

Alternatively, you could use the Coopers Carbonation drops: http://www.northernbrewer.com/sugars.html
These are pre-measured lumps of sugar that you add per bottle. I have not used them with beer, but I have used them with mead. (I found that 2 drops/ 16 oz. gave a good carbonation rate with mead.)

Peace.

 

[CosmicCharlie]

Thanks for the info - and nice avatar!

 

[mouko_yamamoto]

Oh my, Homebrew, you genius you! I totally forgot about the drops. I've been contemplating just carbonating 1 bottle of mead, to see which I like better out of certain batches. Here I was worrying about adding corn sugar to a single bottle!

 

[JoeM]

I generally add 1 ounce by weight of corn sugar per gallon of beer to be carbonated.

 

[davarm]

I recently did the math for a 1 gallon batch of Braggot. Assuming 3/4 cup of corn sugar per 5 gallon batch, that translated to 7-8 teaspoons of corn sugar per gallon. I tried 8, and my braggot the amount of carbonation was just right.

 

[Brewbear]

Hey CC,
Let us know how it worked out, that's info good to know.

Cheers,
Brewbear

 

[CosmicCharlie]

Will do - I hope to bottle it this weekend, but we'll see.

 

[briankettering]

I typically use 2 tablespoons of corn sugar to prime a gallon of beer or cider. It seems to produce the right amount of carbonation for me.

Brian K

 

[Ahkaine]

Does there have to be any active yeast cells left for the priming to work on either a braggot or another mead?

Do you have to use a champagne bottle and cork or will a regular bottle and cork work?

Ahkaine
An admittedly newbee mead maker.

 

[Charlene]

Does there have to be any active yeast cells left for the priming to work on either a braggot or another mead?

Do you have to use a champagne bottle and cork or will a regular bottle and cork work?

You need active yeast cells in the mead in order for the priming to work. I've heard of people adding a little extra yeast (always of the same specific type as was used in the fermentation) if the mead has been aged for some time.

You need to use a sparkling wine, champagne, or good quality beer bottle. American sparkling wine bottles can be capped with a beer cap. Sparkling wine and champagne bottles are stronger than beer bottles and will handle more carbonation.

NEVER use regular wine bottles and corks for capping sparkling mead. If you're very lucky the cork will pop when nobody's around, leaving a horrible mess to clean up. If you're not lucky, the bottle will explode when somebody is around - and the force of the explosion can drive glass into the body with lethal force.

 

[CosmicCharlie]

I primed both of my 1 gallon batches this weekend with 2 tablespoons corn sugar each. Now I play the waiting game.