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Old 02-28-2006, 03:16 AM   #11
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Default its all good (almost)

fructose, glucose (dextrose), maltose, sucrose are all fermentable by beer yeast...lactose is not...

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Old 02-28-2006, 01:10 PM   #12
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I looked up some stuff. Fructose is fruit sugar.
Corn sugar is dextrose.
The kits look like they have dextrose or a mix of dextrose and something else?

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Old 03-04-2006, 08:02 PM   #13
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Default

Quote:
Originally Posted by eastwood44mag
I hate to disagree, but I think "corn sugar" is dextrose (aka glucose). I don't think fructose can yield ethanol.

If I'm wrong, my education has been a waste.
Nahh, your education was not a waste...but then again, they did teach you that graphite and diamonds are both the same stuff? It is much the same here, with slightly different crystalline structures between sucrose, fructose, dextrose, maltose, lactose...all sugar, but a smidgeon different when looking at how they react under varying conditions, such as fermentation. Thus endeth this afternoon's minor chemistry factoid..oh, and to get back to something near the topic...just put the first batch of beer I ever made (Irish Stout kit from the local HBS) into bottles..and it did taste delightfully delicious...now, can I wait for the conditioning to be done...only time will tell...

John
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Old 03-04-2006, 08:12 PM   #14
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Xpoc

Next time you order a kit or head to the LHBS pick up a extra 3lbs bag of wheat DME and use that to prime. I use about 9 oz per 5 gallons and it last for a good length of time (about 5 batches), stores well, and it will add a bit of head retention to your brews.

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Old 03-05-2006, 12:17 AM   #15
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Old 03-05-2006, 10:55 PM   #16
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Default Corn Syrup

Quote:
Originally Posted by Alembic
Just out of curiosity, what about corn syrup? Anybody ever use that? And if so, what kind of equivalents are we talking about?
Corn Syrup is mostly fructose.
I should carbonate just fine.
I use 5 oz just like glucose.
Fructose and Glucose have exactly the same chemical formula, but a slightly different structure.
The same quantities should produce the same amount of CO2.

5oz ~= 150 grams.
So just multiply the # of servings by the # grams of sugar/serving and you can prorate the quantity in the container to get about 5 oz.

I eyeball it with a slightly heavy hand.

Works just fine.


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Old 03-05-2006, 10:59 PM   #17
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Default On another note

IMHO, Cane sugar is OK for priming.

Think about it. your going to add 5 oz to carbonate 5 gallons of beer.
You already added about 100 oz equivalant of LME, so the percentage of cane sugar is about 5%.

Yeah, it might add a little more esters, but at such a low concentration, I really can't say I've noticed.

But then again, I've got old taste buds.

Greyhair

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