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Old 11-10-2011, 03:16 PM   #21
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Originally Posted by AZ_IPA View Post
How'd the beer come out, IP?
I'll let you know. I'm tapping that keg tonight
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Old 06-10-2012, 10:19 PM   #22
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How did your beer come out using table sugar??

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Old 07-17-2014, 01:08 PM   #23
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I read in a book i beleive it was the alaskan bootleggers bible. That a small amount of lemon juice would concert sucrose to dextrose. And since its a small amount u wont taste it.

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Old 07-18-2014, 05:25 AM   #24
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I read in a book i beleive it was the alaskan bootleggers bible. That a small amount of lemon juice would concert sucrose to dextrose. And since its a small amount u wont taste it.
That might be the case, but sucrose is a dimer (two molecules - http://en.wikipedia.org/wiki/Sucrose) You'd be left with half glucose and half fructose.

Dissolving sucrose in hot water would achieve the same thing, though.
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Old 07-18-2014, 05:54 AM   #25
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Just use sucrose (table sugar) and let the yeast do it. Sucrose works exactly as well as dextrose (aka glucose or corn sugar) when bottling. Use 10% less table sugar than the same amount of dextrose (dextrose holds moisture; about 9% of its weight; sugar is crystalline and dry).

To make sure it's well dissolved in the wort, just add the table sugar to a pan with a cup of water, heat/stir till dissolved, then add direction to wort, stir, bottle.

Yes, I know this is a zombie thread.

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