Substitution Question

Have a recipe calling for corn sugar, which I've not seen at the supermarket.
Can I substitute corn syrup for corn sugar?
If so, what amount of corn syrup should I use to replace a pound of corn sugar?

jbushee said:

Have a recipe calling for corn sugar, which I've not seen at the supermarket.
Can I substitute corn syrup for corn sugar?
If so, what amount of corn syrup should I use to replace a pound of corn sugar?

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Corn sugar is another term for dextrose. Corn syrup is made by taking corn starch and breaking down the long starch chains into smaller pieces. The smallest piece is a dextrose molecule so essentially corn syrup is made up of longer chains of dextrose molecules

The closest substitute would be table sugar, if you don't want to go to a brewstore and get corn sugar.

Yooper said:

The closest substitute would be table sugar, if you don't want to go to a brewstore and get corn sugar.

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I would agree! Usually corn sugar is added to increase % but no flavor! Or possibly to lighten the flavor.

Doing some Googling, it looks like corn sugar is less sweet than cane sugar, so I'll want to use 1.5 X corn sugar equals 1 X cane sugar.
That sound right?

jbushee said:

Doing some Googling, it looks like corn sugar is less sweet than cane sugar, so I'll want to use 1.5 X corn sugar equals 1 X cane sugar.
That sound right?

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Corn sugar/dextrose/glucose is 78% as sweet when compared to table sugar as I understand it. So 1kg of glucose should only need 780g of table sugar as a replacement.

What are you using it for? If it's in a wine recipe (this is the mead forum, so I'm unsure), then a 1 for 1 substitution is fine.

jbushee said:

Doing some Googling, it looks like corn sugar is less sweet than cane sugar, so I'll want to use 1.5 X corn sugar equals 1 X cane sugar.
That sound right?

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For sweetness or alcohol content? Also by weight or volume?

For sugar content in fermentation. This for a hard lemonade recipe.
I ended up using 2 c cane sugar for 3 c corn sugar...

Thanks for the input!