Does anyone prime with wort? I save about 2 liters of my wort before i add yeast and on my 1st batch it seemed to work very well. Are there any pro's or con's to doing this vs. using suger to prime for bottling? This is also my 1st post on this forum so...... Hello all
Thanks
Jonathan

Welcome mrmccoy!
Matt

Hello and welcome I just keg no bottle expertise

I've thought about it a few times but couldn't determine how much wort, and of what gravity, is needed to prime a batch. I'm sure the info is easy to find and I'm just too lazy to look for it.

That is a cool idea that I've never heard of. So, you have only done this once? How did it work out?
As long as you use a sanitized container, the only risk I see would be possibly inaccurate og to fg calculation.
Athough, one time, I was prepping to bottle a batch and upon checking, I realized that I had not reached my fg but had already boiled my priming sugar. So I took a sanitized bottle and bottled my priming mixture. When my batch reached full fermentation, I opened that bottle and luckily looked inside, because I saw a layer of mold on the surface. Has anything like that ever happened to anyone else?

Oh yeah, definitely found some nasties growing in leftover sweet wort that I like to use for yeast starter-purposes. The trick is to find something that's relatively thick (I like mason jars) and after they're sterilized, to pour the still hot (above 160F) wort into the jar. Seal it quickly and it ought to remain sterile. So far, using this method, I have not had an infection in those jars.

You can freeze it as well.

I've done it twice...never again. It's hard to get the carb level right, it takes longer to carb than sugar, it offers no benefit to flavor, and it's a general PITA compared to sugar. Other than that, though....

I screwed up and left two one liter bottles at room temp. with sweet wort. That made a mess! I have not bottled with sugar yet....... Whats the best type of sugar to use?

I used to use corn sugar from the LHBS, but lately I've been using cane sugar without a problem.

corn sugar is usually the go-to here, but I've too, used cane sugar when I ran out of corn sugar, and it worked out well. The only problem was when I went to take a taste before carbing was done, and it was waaaaaay too sweet. Now it's mellowed out nicely