New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Sugar Sanitization, is it necessary?




Reply
 
LinkBack Thread Tools Display Modes
Old 02-03-2013, 06:21 AM   #1
MaltySMoOTH
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 8
Likes Given: 2

Default Sugar Sanitization, is it necessary?

Is it necessary to boil sugar for sanitation purposes before adding it to your must, or can you just add it raw?



__________________
MaltySMoOTH is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2013, 10:40 AM   #2
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 144 Times on 132 Posts
Likes Given: 1

Default

No, just be sure to keep your sugar in a clean, sealed container. Obviously if it has bugs or dirt in it do not use it (I would screen filter it and then make invert syrup').
The reason people 'boil' their sugar is because they are making an invert sugar syrup (many recipes on web). Invert syrup creates less stress for the yeast.
All has to do with invertase. From wikipedia: "Invertase (EC 3.2.1.26 ) (systematic name: beta-fructofuranosidase) is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar). The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond.".
In nature, invertase is found in grapes, not sure about other fruits. Bees also synthesize invertase as they convert nectar to honey. In the industrial trade, yeast is used somehow to create invertase.
The use of invert syrup is very popular, and if you look at the recipe for Skeeter Pee you will notice it uses invert syrup which is made with sugar, water and citric acid in the form of lemon juice. You can also use sulphuric acid, cream of tartar or citric acid crystals when making invert syrup, plus it will not cause regranulation of sugar crystals and it keeps for six months in refrigerator.
The coffee syrups, like Torani and such, are invert syrups with their flavor added and usually k-meta and sorbate to prevent bottle fermentation. Super easy to make your own coffee syrups at home once you know how to make invert syrup.
Just remember if you make/use invert syrup that you know the amount of sugar you are adding to the must because it will not be cup for cup...good reason to use your hydrometer. Most times invert syrup is 2 parts sugar to 1 part water. Since I make invert syrup one gallon at a time, I add 1/4 cup finished syrup to one quart water and measure the SG, then I know what one cup added to one gallon will raise SG by, just multiply the 1/4 cup SG by four. I also measure each new batch, and label the container, because you have variables as you prepare it (cook time, evaporation, etc.).

__________________

Motto: quel che sara sara

saramc is offline
MaltySMoOTH Likes This 
Reply With Quote Quick reply to this message
Old 02-03-2013, 05:17 PM   #3
MaltySMoOTH
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 8
Likes Given: 2

Default

Thank You. I did not know this, this was very helpful.

__________________
MaltySMoOTH is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
AG Keg sanitization??? Hlmartin22 Equipment/Sanitation 2 01-06-2013 05:23 PM
pH for sanitization Brewnoob1 Equipment/Sanitation 7 12-15-2011 12:12 AM
sanitization rickyspalding Beginners Beer Brewing Forum 7 07-27-2011 03:35 PM
Sanitization joecav Beginners Beer Brewing Forum 25 01-27-2011 05:53 AM
sanitization with UV? kissajew86 Equipment/Sanitation 3 04-17-2006 05:49 AM