jonnym_ch
Brewer
hi all,
a two part question for you ...
1) i'm ready to bottle a saison (23l bottling volume at 21°C) and was thinking of using some elderflower cordial i made for priming. maths is really not my subject but i made the elderflower cordial with 1l of water for 1kg of sugar. there was only a little boil off from the cordial (boil time is short) so if i ignored this, would i be right in guessing that there is roughly .5g of sugar per 1ml of cordial and then making my sugar calculation based on that ????
2) i would also like to mix in a little citric acid to add a little tartness. what amount would you recommend to give just a hint to the finished beer?
cheers in advance !
jon
a two part question for you ...
1) i'm ready to bottle a saison (23l bottling volume at 21°C) and was thinking of using some elderflower cordial i made for priming. maths is really not my subject but i made the elderflower cordial with 1l of water for 1kg of sugar. there was only a little boil off from the cordial (boil time is short) so if i ignored this, would i be right in guessing that there is roughly .5g of sugar per 1ml of cordial and then making my sugar calculation based on that ????
2) i would also like to mix in a little citric acid to add a little tartness. what amount would you recommend to give just a hint to the finished beer?
cheers in advance !
jon