Home Brew Forums > How do you figure out the potential SG of a substance?

10-27-2007, 12:04 AM   #1
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 How do you figure out the potential SG of a substance?

I want to know what the potential SG is of my candi sugar. How much would I dissolve in a gallon of water to find out?

10-27-2007, 12:12 AM   #2
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According to BeerSmith, Amber Candi Sugar is 1.036 (potential) SG. BTW it's also the same for clear and dark candi sugar too.

10-27-2007, 12:19 AM   #3
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Right, but sucrose is 1.046, and I want to test and see if my homemade candi sugar is now 1.036 or if it retained the 1.046 of sucrose.

10-27-2007, 12:25 AM   #4
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Quote:
 Originally Posted by Ó Flannagáin How much would I dissolve in a gallon of water to find out?
potential yield is generally measured in PPPG (points per pound per gallon or something...) - aka the SG you would get if you dissolved one pound of it in one gallon. So if you dissolve one pound of sugar in one gallon of water, the measured SG would be (directly) your potential yield in PPPG.

10-27-2007, 12:46 AM   #5
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Quote:
 Originally Posted by Funkenjäger potential yield is generally measured in PPPG (points per pound per gallon or something...) - aka the SG you would get if you dissolved one pound of it in one gallon. So if you dissolve one pound of sugar in one gallon of water, the measured SG would be (directly) your potential yield in PPPG.
Awesome, just what I needed to know. THanks!

10-27-2007, 12:48 AM   #6
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EDIT: Stated awkwardly the first time...and misleading.

You could use 1/4 lb in a quart and save yourself some time, effort, and sugar. The results will be the same.
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Last edited by Yuri_Rage; 10-27-2007 at 12:53 AM.

10-27-2007, 12:54 AM   #7
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Quote:
 Originally Posted by Yuri_Rage EDIT: Stated awkwardly the first time...and misleading. You could use 1/4 lb in a quart and save yourself some time, effort, and sugar. The results will be the same.
You're the man, I didn't feel like using a hole pound. Trying to see how much I need to prime with. I'd rather use candi sugar than DME on my belgians as the priming agent.

10-27-2007, 01:09 AM   #8
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Please post up the results. I would love to do this with my Wit.

10-27-2007, 01:48 AM   #9
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Wow, it's 1.046. I wonder what the difference is in my sugar and belgian candi sugar from the HBS? Anyone out there have any idea? My process for making it is in my signature.

10-27-2007, 08:12 AM   #10
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More sugar to water ratio in the commercial, that's it.

A little extra info:
For those trying to emulate golden syrup used in some uk recipes like my OSH.

It is partial invert sugar syrup. So just use part candi and part table sugar. Simple!

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