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Old 03-19-2007, 03:55 PM   #11
ski36t
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anybody know what concentration of corn sugar you use in a 5 gallon batch.. ie 3/4 cup of corn sugar into 5 gallons

heck if you knew how much 3/4 cup of corn sugar weighs I could figure it out

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Old 03-19-2007, 03:56 PM   #12
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use the nutritional facts on the back....

well ok here's what I would do:

use this http://tastybrew.com/calculators/priming.html to figure out how much sugar you would need to prime with (i guess either glucose or sucrose...i just did a quick calc and they are .1oz away from each other so not a big deal I guess)

then look at the back of the can and see how much sugar is in one serving size (which should be 1 can) or i found this http://www.nutritiondata.com/facts-C00001-01c21qu.html

it says there are 41 grams of sugar per 12 oz and we need about 28 grams (based on my simple calc with the above link.....you man need more) so for 2.5 gallons you'd need like 8 oz of pepsi



hope this works and tell us how it turns out!

take it easy

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Old 03-19-2007, 04:13 PM   #13
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Pepsi will ferment. I fermented a 2-liter bottle of coke to see what would happen... it pretty much fermented all of it! I was left with a nearly water clear drink that tasted like sh!t ... good carbonation though...

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Old 03-19-2007, 04:25 PM   #14
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You should have steeping in some Carapils. Then you'd have **** tasting pepsi beer with more mouthfeel.

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Old 03-19-2007, 04:40 PM   #15
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Apparently yeast is more tolerant of phosphoric acid than I thought.

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Old 03-19-2007, 05:20 PM   #16
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Quote:
Originally Posted by greenhornet
it says there are 41 grams of sugar per 12 oz and we need about 28 grams (based on my simple calc with the above link.....you man need more) so for 2.5 gallons you'd need like 8 oz of pepsi
hmmm....I am getting that you would need about 51 g of sugar for a 2.5 gallon batch.

1.8oz corn sugar = ~51 g

So just over 12 ounces of pepsi.
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Old 03-19-2007, 05:35 PM   #17
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Quote:
Originally Posted by Buford
Apparently yeast is more tolerant of phosphoric acid than I thought.
Yes, that's what I thougt as well. They design the stuff to make sure it won't spoil (i.e. ferment). That's why I never thought of fermenting it just for the fun of it.

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Old 03-19-2007, 07:59 PM   #18
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Quote:
Originally Posted by ski36t
hmmm....I am getting that you would need about 51 g of sugar for a 2.5 gallon batch.

1.8oz corn sugar = ~51 g

So just over 12 ounces of pepsi.
Well, I prime beer with 4 ounces of corn sugar per 5 gallons (for "regular" carbonation, which is pretty carbonated) I don't know how many cups that is, but it must be 2/3 or 3/4 or thereabouts. So, for 2.5 gallons of beer, I'd use 2 ounces of priming sugar. You're pretty close there, I guess.
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Old 03-19-2007, 08:56 PM   #19
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Ahhhh, after going and making a wonderful home brewed creation, why would you ruin it by adding something so full of chemicals and poop? I know you're probably more curious than serious here but I would have to say that my traditional sensibilities tell me to run in the other direction.

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Old 03-30-2007, 01:53 PM   #20
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The deed is done. I used on 12 ounce pepsi can and put it in a 3-liter bottle. If my calculations were correct, that is about the right amount of fermentable sugar...being as about 55% of the sugar is non-fermentable fructose.

I will let you know how it turns out!

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