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Old 07-09-2008, 07:29 PM   #1
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Default What sugar should I use in Saison?

Hi,

I'm making a Saison.

I'm planning on adding a pound of highly fermentable sugar, as the style requires.

What kind of sugar should I use? white sugar or corn sugar?

Or maybe something more interesting like Demarera (very pale brown sugar) or honey?

I think the second category can be a nice option, what do you guys think?

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Old 07-09-2008, 07:44 PM   #2
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I've never brewed a Saison, but looked through the Saison recipes in the recipe section. It looks like you could use about any sugar you wanted. I saw recipes containing sucanat, turbinado sugar, candi sugar, table sugar and honey, etc...

I'd go the unique route and try something out of the norm.

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Old 07-09-2008, 07:54 PM   #3
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I recently used 1 lb table sugar. Corn sugar will dissolve more readily I believe.

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Old 07-09-2008, 07:56 PM   #4
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I use 12% of plain old table sugar in mine.
Rice solids might also work nicely.

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Old 07-09-2008, 08:11 PM   #5
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My local health food store has Fructose in the bulk section. This is one of the products of invert sugar (candi sugar). I am planning on using it in my upcoming saison.

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Old 07-09-2008, 08:13 PM   #6
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just use cheap table sugar, damnit. You don't need invert sugar or candi sugar or anything like that. The only reason to use anything other than table sugar is if you want some of the byproduct flavors from unrefined sugar...like sucanat, molasses, etc.

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Old 07-09-2008, 08:30 PM   #7
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Quote:
Originally Posted by Evan! View Post
just use cheap table sugar, damnit.
This is nearly quotable.
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Old 07-09-2008, 09:25 PM   #8
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Quote:
Originally Posted by Germey View Post
My local health food store has Fructose in the bulk section. This is one of the products of invert sugar (candi sugar). I am planning on using it in my upcoming saison.
I doubt if there will be any difference from corn sugar, since Saison usually has about 15% sugar, and not higher. All Monosaccharide (glucose, fructose etc.) are highly fermentable, so you will get great attenuation.

I tasted it in biology lab, and it IS fruity, btw.
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Old 07-09-2008, 09:28 PM   #9
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Quote:
Originally Posted by Evan! View Post
just use cheap table sugar, damnit. You don't need invert sugar or candi sugar or anything like that
I do use a lot of plain sugar in brews... I totally agree with you

Quote:
Originally Posted by Evan! View Post
The only reason to use anything other than table sugar is if you want some of the byproduct flavors from unrefined sugar...like sucanat, molasses, etc.
thats exactly what I'm wondering. Should I want these in a Saison?
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Old 07-09-2008, 09:31 PM   #10
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Quote:
Originally Posted by ohad View Post
thats exactly what I'm wondering. Should I want these in a Saison?
No.
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