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Adding Sugars at the end of fermentation

I’ve read in several threads where a bunch of y’all practice adding sugars (table, candi, etc) at the end of fermentation. I’m not quite sure what the end game is. Is it a lower FG? My biggest question is, how does the yeast eat that last addition, if it is done fermenting?



The theory is that there’s been yeast replication that will make it easier for the yeast to ferment the sugars. Personally, I haven’t found any advantage in adding the sugar in the fermenter rather than the kettle. It’s easier in the kettle, so that’s what I do.

Yeah, that’s pretty much what I have always done. Thanks, Denny.

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