Priming W/Maple Sugar (Not Syrup)

Hello Fellow Brewers!
I have made a batch Amber Ale with some maple syrup during the boil, not necessarily for a maple flavor, but the woody flavor from including it in the boil.
Now that a few weeks have passed fermentation has finished & I'm ready to bottle.
My question for you guys is if I were to prime this with maple sugar (rather than syrup) is there an easy way for me to figure out the amount needed compared to corn sugar. Do I need to make a small test batch of priming sugar dissolved in water and compare OG?
Are there other factors to consider in this?

Thanks!

ageiser said:

Do I need to make a small test batch of priming sugar dissolved in water and compare OG?

Click to expand...

You've got the right idea!

Here is a general rundown for priming with other sugars...its just a guideline though:

•Using honey-1 cup for bottling and <½ cup for kegging.
•Using maple syrup-1¼ cup for bottling and 5/8 cup for kegging.
•Using molasses-1 cup for bottling and <½ cup for kegging.
•Using brown sugar-2/3 cup for bottling and <1/3 cup for kegging.
•Using cane sugar-2/3 cup for bottling and <1/3 cup for kegging.

Use the info I provide on priming with alternative primers including fruit juice (including the link to the podcast,) and other sugars in my bottling stickey- Scroll to the lower half of this post.

It will show you how to figure out how much you need based on any nutritional info you can find.

Thanks every one! I appreciate the help.