Priming sugar calculator
Grams of sugar to bottle-condition to a target carbonation, accounting for the CO2 already dissolved in the beer.
Dextrose (corn sugar)
114 g
Table sugar (sucrose)
104 g
CO2 already in the beer
0.86 vol
Use the HIGHEST temperature the beer reached after fermentation finished, not its current one. Warm beer holds less dissolved CO2, and using the wrong figure here is the usual cause of over-carbonated bottles.
Model used
Residual CO2 by temperature, dextrose at 3.9 g/L per volume. If another calculator gives you a different answer, this is usually why. Neither is wrong; they are different published models of the same process, and the useful thing is knowing which one produced the number in front of you.
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