Purpose Determine the volume of unfermented wort needed to achieve a target level of natural carbonation.
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Natural carbonation can be achieved by using unfermented wort as a sugar source rather than the more commonly used corn sugar or table sugar. This is a German practice called speise that is in accordance with the Reinheitsgebot.
High gravity wort will require less volume than low gravity wort for priming. This occurs because high gravity wort has a high sugar density.
The calculations are based upon several assumptions. The first assumption is that the same wort will be used for both the main batch and the wort added at bottling time. A second assumption is that the main fermentation is 100% complete. The third assumption is for no extra pressure during fermentation (i.e., no spunding). Finally, there is no adjustment made for CO2 lost to headspace.
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