Carbonation
Priming Sugar Calculator
Dial in bottle carbonation with the right amount of priming sugar.
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Corn Sugar Needed442 g
The Formula
Priming sugar (g) = 15.195 × volume(L) × (target CO2 − residual CO2). Residual CO2 depends on the highest temperature your beer reached after fermentation.
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Beginner Tips
- •Corn sugar (dextrose) is the standard and dissolves cleanly.
- •Boil the sugar in a little water and cool before adding.
- •Give bottles two weeks at room temperature to carbonate.
Common Mistakes
- •Over-priming, which causes gushers or bottle bombs.
- •Not accounting for the beers residual CO2 from fermentation temp.
- •Uneven mixing, giving flat and overcarbed bottles from one batch.