How much Corn sugar

[btsager]

Ok so I am bottling a German Hefe, and I was using this web site to figure the amount of corn sugar to use. It says that a weissbier should be 3.6 - 4.5 volumes of co2, so useing the calculator, that is 8.42 oz of corn sugar for my 5 gallon batch. Does that seem right to everyone?

[Mill Rat]

Yes, that sounds about right.

[btsager]

Ok well I am not bottling tonight, I thought it was done fermenting but I noticed its still bubbling. I measured the gravity at 1.006, but I must have done something wrong. Guess it will have to wait another week and a half till I get back in town.

[cityevader]

That might depend on the original gravity.
I recently learned about attenuation, that there's a certain percentage of gracity that yeast can convert. Depending on yeast strain 70-80% seems typical. OG-FG/OG.
Subtract final gravity from the original gravity, then divide it by the original gravity=percentage attenuated. If within range of yeast used (check their website) you might just be close enough (1.006 seems low enough) and not have to waste a week and a half!

[btsager]

Well the OG was 1.053, I transfered to secondary on Sunday in anticipation of bottling by today. But when I went to transfer on top of my sugar solution, I noticed it was still bubbling a little and when I took a closer look, I can see alot of bubbles going up in it still. So I am worried if I bottle now, I will blow up some bottles.

[JayShaw91]

Stick a fork in it, man :) You've gotten 88% attenuation, which is insanely good.

The bubbling is likely dissolved CO2 being released. I wouldn't worry about it.

[Otis_The_Drunk]

Bottle it now, the bubbles you are now seeing is co2 scrubbing it's self out of suspension.