help i've oversugared a kit!

micmacmoc · Post by **micmacmoc** » Sun Aug 10, 2008 9:56 am

In a rush i made up a muntons midas premier kit, a 'no sugar required'kit....... accidentally adding a pack of muntons beer kit enhancer. Is there a way of saving this brew? Presumably it will be far too sweet.
Please help!

what a fool, i'd really looked forward to a hoppier ale.

Totem · Post by **Totem** » Sun Aug 10, 2008 10:32 am

What is your current hydrometer reading - or what was it when you pitched your yeast?

If you added too much sugar then it will still ferment out - it would be stronger and would affect the beer outcome (depending on how much was added). It doesn't mean the beer will be bad, just might have a different profile to what the kit was meant to make.

micmacmoc · Post by **micmacmoc** » Sun Aug 10, 2008 10:53 am

the OG was around 1060...seems a bit high?

Totem · Post by **Totem** » Sun Aug 10, 2008 11:37 am

Yeah 1060 is a bit high, most kits start about 1045 and finish about 1010, so if yours finishes about that gravity then youâ€™re looking at about 6.7% strength brew. As Iâ€™ve never done a kit with that much extra sugar (when not needed) Iâ€™m not sure what it would taste like - but Iâ€™m sure people on here have done a kit and wanted it stronger and added more sugar.

Garth · Post by **Garth** » Sun Aug 10, 2008 11:58 am

it'll probably ferment most of the beer enhancer out, but there will a bit more body to the brew and a fair bit more malty.

I wouldn't worry, it sounds as if it'll turn out drinkable.

micmacmoc · Post by **micmacmoc** » Sun Aug 10, 2008 12:17 pm

thanks all, will keep you posted. Maybe it'll come out like a winter warmer, ah well, it'll all get drunk and who knows it might just be a beauty!

still kicking myself though!

Ditch · Post by **Ditch** » Sun Aug 10, 2008 1:37 pm

micmacmoc wrote:ah well, it'll all get drunk

And so, I imagine, will you!

micmacmoc · Post by **micmacmoc** » Sun Aug 10, 2008 2:10 pm

it'll be a case of 'hicmacmoc'

right, i'll get me coat....

micmacmoc · Post by **micmacmoc** » Wed Aug 13, 2008 2:47 pm

took a peep at the state of this brew last night it had bubbled up so much that a beard of foam was running down the side of the fermenter! its quite cloudy, smells great and still foaming away quite merrily. I think this one will be bottled as it may take some time to mature nicely, ready for late autumn winter probly, is this how it works, stronger ale needing more maturing?

maxashton · Post by **maxashton** » Wed Aug 13, 2008 2:55 pm

Wow, that will stck to your ribs.

Won't hurt, though, it's malt sugar not table sugar.

Might be a bit too malty and not hoppy enough.

Do keep us informed.

orable · Post by **orable** » Wed Aug 13, 2008 4:09 pm

Yes, if you started at 1060 it'll want 6 weeks plus in the bottle. I made an ESB clone that was around the same OG. Been in bottles for about 3 months now and is drinking lovely, I have one now and again as the last pint of the night.

Aes9471 · Post by **Aes9471** » Wed Aug 13, 2008 5:45 pm

Did the same thing exactly, with me Woodfordes Wherry OG 1050 FG 1012 and has gotten better as time has gone on, to be honest WHEN I do another Wherry would do the exact same thing again!!

micmacmoc · Post by **micmacmoc** » Fri Aug 15, 2008 11:51 am

i have some hops, fuggles finishing hops, would it be a good time to add these to the primary ferment to give it a balance? If I get a nice drink out of this it would be a bonus as initially i assumed i had ruined it anyhow!

PeteH · Post by **PeteH** » Fri Aug 15, 2008 2:52 pm

How about racking half of it to another container and dry hopping it, but leaving the other half as is. That way you could compare the 2.

beesley121 · Post by **beesley121** » Sat Aug 16, 2008 3:00 pm

could you not add campden tabs when it gets to say 1020-1025. That way it will not be so strong and also it will be sweet - nice

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help i've oversugared a kit!

help i've oversugared a kit!