Did something stoopid

[DiaCutter]

Had too many brews during bottling. Forgot to add the primeing sugar. So I recapped all to bottles after adding alittle primeing sugar to each bottle and waited 2 weeks. Still flat. Opened all the bottles added 1/2 tsp of table sugar to each bottle and recapped. One month later still flat. Now what? I can't make myself pour it out. I don't have any kegging equipment. How do I save this beer without getting off flavors.

[Bugeater]

What temperature do you have the bottles at? 70-75° is where they need to be. Did you invert the bottles a couple of times to mix in the sugar? Beyond that I really don't know what to say to do.

Wayne
Bugeater Brewing Company

[DiaCutter]

The bottles have been setting at 70 degrees for 2 months. Each time i added more sugar I gave to bottles a little spin to mix them up. I'm afraid to pour them into a bottling bucket to add more primer and have them exposed to oxygen.

[Henning1966]

Hey I got an emty keg and a full tank of co2. Could keg it carb it for a week then I could show you my top secret bottle filling procedure from a keg to a bottle.

[DiaCutter]

Thanks! I may have to take you up on that. I'm running out of homebrew and the "flat stuff" is just sitting their laughing at me.

[Kevminator]

Congratulations! I have done the same thing! At least I know that I am not alone anymore Mine was an easy fix though.

I went to my LHBS and asked the propietor what I could do. Scott suggested to open all the bottles, place a small pinch, only a few grains of dried yeast in each bottle, add a heaping 1/2 teaspoon of sugar to the bottle and recap. Since I started out with no priming sugar in my brew, I was safe in adding the yeast and sugar. My brew carbonated FABULOUSLY!

Since you have already added sugar on two occasions, I wouldn't add anymore priming sugar until I knew it was safe to do so. Want to prevent BEER GRENADES you know. I would add the yeast and place the spent cap back on to protect your brew from infection. Put the cap on in such a way to vent the bottles and allow any priming sugar remaining to ferment out. After a few days, then add 1/2 teaspoon priming sugar and recap with a new cap.

Or take the chance, add some yeast, cap it and see what happens! You might be OK!

Good Luck!

[Kevminator]

Hey DiaCutter!

Did you find an answer to your problem? If so, please share for those of us who have done the same thing or will someday make the same mistake.

[brewsters millionths]

it's a bit long winded, but you could pour them into a fermenter and add some yeast, let it ferment out and any oxygen that it gets into it the yeast will eat first in it's anaerobic state before it converts to alcohol, when it has done it's thang, you could then rack to your bottling bucket to which you will add your priming this time and rebottle.