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Old 02-18-2008, 05:27 PM   #1
boodyrischous
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Default Dextrose priming alternatives

What are some recommendations for alternatives to dextrose? We don't have any undermented wort, so krausening is out. Does candi sugar work for priming, and how much should I use for a 5 gal batch? Thanks.

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Old 02-18-2008, 05:50 PM   #2
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candi sugar would work, but would be a huge waste of $$ considering how expensive it is. I'm not sure how much though...I measure my dextrose by volume - 3/4 cup per 5 gallons - but measure candi sugar by weight. Their PPPG is identical (if ProMash is right), so if you could figure out how much 3/4 of a cup of dextrose weighs, then you'd just use that much candi sugar and probably be okay.

Why don't you wanna use dextrose?

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Old 02-18-2008, 05:52 PM   #3
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You can use anything fermentable. I used hershey's kisses once. Amazingly it worked.

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Old 02-18-2008, 05:55 PM   #4
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You could use Raw Sugar.. Im planing on doing that with some of my Belgian beers im about to bottle.

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Old 02-18-2008, 08:19 PM   #5
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http://hbd.org/brewery/library/YPrimerMH.html

Link to an article written a few years back. Gives you idea on how much CO2 your beer should have and how much fermentable you need to get to that point from where you are depending on what you are planning on using.

I've used DME according to the article 70% fermentable so if you use 5oz of dextose, you need 6.5oz, honey is 90% so 5.5oz etc etc

Worth the read at least to learn what you are actually doing when carbonating you beer.
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Old 02-18-2008, 08:47 PM   #6
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Quote:
Originally Posted by cheezydemon
You can use anything fermentable. I used hershey's kisses once. Amazingly it worked.
Did you just add them to the bottling bucket? How much did you use?
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Old 02-18-2008, 09:23 PM   #7
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Just use plain sugar, and invert it. (boil with lemon juice/etc). This converts the cane sugar to the equivalent of dextrose.

The main benefit of dextrose is its an easily fermented sugar, meaning it carbonates fast. Pure cane sugar, honey, malt, etc, all work just fine, but work slower.

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Old 02-18-2008, 09:48 PM   #8
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Quote:
Originally Posted by HP_Lovecraft
Just use plain sugar, and invert it. (boil with lemon juice/etc). This converts the cane sugar to the equivalent of dextrose.
Hate to burst your bubble, but this isn't true. Plain sugar (what I suppose you're calling cane or beet sugar) is a disaccharide of glucose and fructose. Inverting this merely breaks the saccharide bond leaving free molecules of fructose and glucose which ferment easier than a disaccharide. You aren't turning table sugar into dextrose.
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Old 02-19-2008, 04:32 PM   #9
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I forget my O-Chem, how is the Fructose Sucrose blend for fermentation? Always looking for something new to try, Brown Sugar could make a tasty addition to a bottle.

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Old 02-19-2008, 04:35 PM   #10
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Quote:
Originally Posted by cheezydemon
You can use anything fermentable. I used hershey's kisses once. Amazingly it worked.
Was that for a choc. Stout? It sounds like a great idea!
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