[Fire Rooster]

OG 1.038, 4.75 gallons.

If the final gravity is 1.014, could cane sugar be added
to lower it to 1.010 or below ?

Thanks

[dmtaylor]

Yes, adding sugar should help, as long as it is concentrated.  For instance, ciders, meads, and wines which have mostly simple sugars will often finish as low as 0.992.  You can reap the same benefits of gravity reduction by adding sugar in a non-diluted manner.  It might be best to make a simple syrup of 50/50 water to sugar by volume, or maybe 2:1 (somewhere in there), bring to a boil until fully dissolved, cool, and then add to your batch, to minimize water addition while ensuring sanitization of the sugar.  You could add sugar directly to the fermenter without first dissolving it, but I'm not sure how well it would mix in that way.  Even a syrup will need to be stirred or swirled in or it will settle to bottom.

[neuse]

That's 63% apparent attenuation. Seems pretty low unless the yeast strain or mash temp was out of the ordinary. Do you have any idea why the low attenuation?

[Fire Rooster]

That's 63% apparent attenuation. Seems pretty low unless the yeast strain or mash temp was out of the ordinary. Do you have any idea why the low attenuation?

Yes, the strike water was way too high, highest ever used.
Lost patience waiting for it to cool down, and stirred grain in.
I think it started off mashing in the 160's it cooled down after a bit
but not until the damage was done.  I knew what I was getting into
and took a chance.  Didn't take it off hot stove, which I should have.
I just tossed in a pound of sugar, lets see where that gets me.

Cheers

[denny]

OG 1.038, 4.75 gallons.

If the final gravity is 1.014, could cane sugar be added
to lower it to 1.010 or below ?

Thanks

Maybe, maybe not.  Depends on why it's high.  Remember, adding sugar will effectively raise your OG.

[denny]

That's 63% apparent attenuation. Seems pretty low unless the yeast strain or mash temp was out of the ordinary. Do you have any idea why the low attenuation?

Yes, the strike water was way too high, highest ever used.
Lost patience waiting for it to cool down, and stirred grain in.
I think it started off mashing in the 160's it cooled down after a bit
but not until the damage was done.  I knew what I was getting into
and took a chance.  Didn't take it off hot stove, which I should have.
I just tossed in a pound of sugar, lets see where that gets me.

Cheers

Add ice cubes to cool quickly

[Fire Rooster]

OG 1.038, 4.75 gallons.

If the final gravity is 1.014, could cane sugar be added
to lower it to 1.010 or below ?

Thanks

Maybe, maybe not.  Depends on why it's high.  Remember, adding sugar will effectively raise your OG.

Oh, didn't think of that, so can't use original OG for ABV calculation.
Based on Brewers Friend calculator a pound of sugar should raise it about 1% ABV.

https://www.brewersfriend.com/allgrain-ogfg/

[BrewBama]

I doubt adding sugar will change the FG. I believe it will ferment out resulting in higher ABV but will take you right back to the same FG when it’s done.

[Fire Rooster]

Yes, adding sugar should help, as long as it is concentrated.  For instance, ciders, meads, and wines which have mostly simple sugars will often finish as low as 0.992.  You can reap the same benefits of gravity reduction by adding sugar in a non-diluted manner.  It might be best to make a simple syrup of 50/50 water to sugar by volume, or maybe 2:1 (somewhere in there), bring to a boil until fully dissolved, cool, and then add to your batch, to minimize water addition while ensuring sanitization of the sugar.  You could add sugar directly to the fermenter without first dissolving it, but I'm not sure how well it would mix in that way.  Even a syrup will need to be stirred or swirled in or it will settle to bottom.

One teaspoon cane sugar (Florida-Crystals) is added directly in 22 oz bottles for carbonation, with no known issues (4-5 years ?)
Although not sterile, it's my belief cane sugar has anti-microbial properties, ABV is also a part of it. No different than carb-drops ?
Poured one pound sugar directly in fermenter, dropping to bottom is fine with me, yeast there waiting for it.
Already have strong air-lock activity.

Cheers

[Fire Rooster]

I doubt adding sugar will change the FG. I believe it will ferment out resulting in higher ABV but will take you right back to the same FG when it’s done.

Believe or not that makes sense to me 

[jverduin]

I doubt adding sugar will change the FG. I believe it will ferment out resulting in higher ABV but will take you right back to the same FG when it’s done.

Believe or not that makes sense to me 

Adding a lb of table sugar will raise the og 9 pts in 5 gallons so you can add appr 10 pts for 4.75 gallons. Your fg will likely remain the same as it was, but you can calculate your abv on the new og (old og + .10) and old fg.


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[denny]

I doubt adding sugar will change the FG. I believe it will ferment out resulting in higher ABV but will take you right back to the same FG when it’s done.

Agreed

[BrewBama]

Add Glucoamylase

[denny]

Add Glucoamylase

Or just say good enough for this time around

[BrewBama]

Add Glucoamylase

Or just say good enough for this time around

That’s what I would do.  Probably brew a bitter crisp beer to blend it with.     

….but if you just gotta add something with the anticipation of a reduced FG, I’d add enzymes over sugar.