I'm going to make a starter for a chestnut beer I'm doing for a gluten intolerant friend of mine.
The fermentables I'm using are corn sugar, Belgian Candi sugar, and of course the chestnuts which Wikipedia says this of:
"Their carbohydrate content compares with that of wheat and rice; chestnuts have twice as much starch as the potato. In addition, chestnuts contain about 8 percent of various sugars, mainly sucrose, glucose, fructose, and, in less amount, stachyose, and raffinose."
Now my starter for sure will include the two sugars, but I'm wondering if I should make a mini wort with the chestnuts for the starter so I don't confuse my yeasties when they are pitched. With this sugar makeup for chestnuts would it matter? Or would the taste of Candi sugar and corn sugar put them on track enough to keep on truckin'?