New answers tagged priming
Here is a great online carbonation calculator : http://hbd.org/cgi-bin/recipator/recipator/carbonation.html just type in the desired amount of Co2 and hey presto! Hope this help you as much as it does for me.
Rule of thumb to go by - 1oz sugar per 1gal Beer. That will get you a nice carbonation on most beers. I typically just add 5oz every batch and don't mess with any calculations unless I'm intentionally under-carbonating a stout or something.
Priming sugar amount depends on carbonation level, that is Total carbonation = CO2 already in beer + CO2 from priming sugar CO2 already in beer depends on the temperature you bottle at CO2 from priming sugar is proportional to amount of sugar used Total carbonation is expressed in volumes (Vol) and depends on beer style. You can find all this taken ...
Thinking about how to add the syrup, my concern would be contaminants, not necessarily in the syrup itself, but in the bottle, and around the cap. I would handle it just like you handle sugar - add to some water, boil and then add that to the bottling bucket. That will ensure it's sanitary. I usually prime into a bucket that's already siphoned to 1/4 full ...
You would need to determine the fermentability of your particular maple syrup and compare it to a typical priming sugar. I've read multiple sources that claim maple syrup is anywhere from 65%-100% fermentable so really its all dependent on the maple syrup you have. The most common number I've heard is 65% So if you believe your syrup to be 65% fermentable ...
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