I screwed up took a batch that had only been fermenting for 3 days and started to bottle it before I realized it was the wrong one. [link]

During this screw up I ended up added the priming sugar then putting it back to ferment.

How will this sugar affect the fermentation process and final beer? Should I add more sugar when I go to bottle it?

3 Answers 3


Think of it this way. Sugar has a yield of 46 PPG (points per pound per gallon). Say you added 1 Cup of sugar to your batch. According to wikipedia, that is ~7oz of sugar. If this was a 5 gallon batch, your result is that you effectively added 46*(7/16)/5 = 4 points to the original gravity of your beer. Not much to make a huge difference. Give it a week to ferment the extra sugar and then bottle it like you would have done normally.


I would imagine the amount of sugar you added for bottling wasn't a whole lot, so I can't see it having much of an effect on the beer.

You definitely need to add more sugar at bottling time unless you don't want any carbonation.


It wont affect the beer enough for you to notice, as long as you didnt aerate the wort when adding the priming sugar. Let it sit for a week to ferment the sugar you just added and then prime and bottle as normal.

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