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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Corn Syrup vs Corn Sugar?
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Old 11-23-2007, 02:44 PM   #1
Jesse17
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Default Corn Syrup vs Corn Sugar?

I think someone touched on this in another thread, but never got a full answer. What is the difference between corn sugar and corn syrup? Can I use corn syrup instead?

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Old 11-23-2007, 03:01 PM   #2
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Corn syrup is basically just corn sugar dissolved in water. Some brands have vanilla added, so avoid those unless you want some vanilla flavor. You'll have to use slightly more corn syrup than corn sugar (by weight) since it has water content. I'm not really sure how much more to use, though.

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Old 11-23-2007, 03:05 PM   #3
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Corn syrup may have other ingredients (like vanilla) in it and may also be a mix of glucose and fructose. Chemically, corn sugar (dextrose) is just pure glucose.

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Old 11-23-2007, 03:21 PM   #4
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Quote:
Originally Posted by Yuri_Rage
You'll have to use slightly more corn syrup than corn sugar (by weight) since it has water content. I'm not really sure how much more to use, though.
Does anyone have a package of corn sugar handy? How many grams of sugar does it have per serving, and how big are the servings? I can figure how mush syrup to use by comparing these.

Not sure how to get around that whole glucose/fructose thing though.
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Old 04-21-2012, 09:11 PM   #5
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One thing to consider with corn syrup is that according to the Archer Daniels Midland website, the HFCS is made up of about 58% higher sugars, and I'm thinking that is why I got a stuck fermentation using a large amount of it.

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