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Old 03-14-2006, 09:44 PM   #1
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Default Table sugar vs. Corn Sugar

Is there a difference in taste, aroma, carbonation, etc. if one were to boil table sugar (a disacharide) into a monosacharide and use that for bottling instead of corn sugar?

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Old 03-14-2006, 10:27 PM   #2
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Default Sugar, Sugar

Up til now, I've exclusively used table sugar for priming. no problem

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Old 03-15-2006, 12:39 AM   #3
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Quote:
Originally Posted by SkewedAle
Is there a difference in taste, aroma, carbonation, etc. if one were to boil table sugar (a disacharide) into a monosacharide and use that for bottling instead of corn sugar?
This definitely occurs just through boiling?
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Old 03-15-2006, 01:21 AM   #4
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i gotta say that table sugar in a brew just freaks me out. i'm in a bio-chem of fermentation class, and this guy brought in some swill in a little 1 gallon makeshift fermenter, he says his friend made it with about half the ingredients of a normal ale, and then 3 lb.s of table sugar. i've never tasted the purported 'cidery' offtaste thats supposed to come from using table sugar until then, and i never want to taste it again. god that was some gross stuff.

so, i would only use the corn sugar. not sure about the di-mono conversion.

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Old 03-15-2006, 02:41 AM   #5
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I don't know if it occurs only through boiling. If you are concerned, all you need to do to ensure conversion is to also make the environment acidic. Either add a pinch of citric acid or squeeze some lemon juice in it. Then when combined with boiling the sucrose should break into double glucose (I think 2 glu = 1 su, but someone can check me on that).

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Old 03-15-2006, 04:48 AM   #6
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1 su= 1 glu + 1 fru

I dunno if the perported cideryness is as a result od the fructose, or of whaetever the yeast does to break the bond between the glu+fru...

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Old 03-15-2006, 06:15 PM   #7
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I am positive that boiling the table sugar alone is enough to convert from di to mono. My question isn't really answered yet though, is there anybody who has used this and notices a true difference between table and corn, because i want my HefeWeissen to be pretty foamy...

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Old 03-17-2006, 10:30 PM   #8
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Quote:
Originally Posted by drengel
this guy brought in some swill in a little 1 gallon makeshift fermenter, he says his friend made it with about half the ingredients of a normal ale, and then 3 lb.s of table sugar. i've never tasted the purported 'cidery' offtaste thats supposed to come from using table sugar until then, and i never want to taste it again. god that was some gross stuff.

so, i would only use the corn sugar. not sure about the di-mono conversion.
I see your point, Drengel, but I think there is a pretty large difference between using the sugar needed for carbonation, such as the 6grammes pr. litre for carbonation that I used in a batch I did recently, and then basing the entire brew on it. Also, 3lbs for a gallon? Jeez! The added sugar itself would be enough to make that brew about 14% ABV!! If there was malt in there as well I'd be surprised if the ABV was much less than 17-18%

I'm sort of hoping I'm reading that wrong and that the batch itself was larger - such as a standard 5 gallon batch or something, but even with that amount I'd never even consider adding 3lbs of sugar of any kind!

To me, it sounds more like a misguided attempt at making alcohol as such than brewing beer.

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Old 03-18-2006, 12:00 AM   #9
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I'm with Jens. At the amount needed to achieve carbonation I highly doubt you'll notice any difference between the two. Once you start hitting levels where the yeast have to do alot of work to get through it all, then you'll start to see (taste) off flavors as drengel notes.

Concerning boiling the sugar to hydrolize the table sugar, I think a boil alone might suffice, but I'd wager there would be a significant difference in the time needed using an acidic solution vs straight tap water; but I'm honestly not sure off hand.

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Old 03-18-2006, 02:33 PM   #10
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i've used powdered sugar to prime with in a pinch... no noticable difference, the beer carbonated and i couldn't really tell the difference.

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