yurtbrewer
Active Member
Hey gang,
I am thinking of using a lot of Scott Mansfield's recipes for things like ginger beer, cider, etc.
In his recipes, he always uses malt syrup when a beer-like recipe is being made. I am going to switch this out for white sorghum syrup 1:1.
Also, he carbs his bottles with 7 teaspoons of corn sugar per small batch (each runs about a gallon or slightly more). Would I be able to just 1:1 substitute table sugar for corn sugar, or should I slightly reduce the amount of white table sugar I am using because corn sugar has 95% fermentability and table sugar has 100%?
Thanks!
Yurtbrewer
I am thinking of using a lot of Scott Mansfield's recipes for things like ginger beer, cider, etc.
In his recipes, he always uses malt syrup when a beer-like recipe is being made. I am going to switch this out for white sorghum syrup 1:1.
Also, he carbs his bottles with 7 teaspoons of corn sugar per small batch (each runs about a gallon or slightly more). Would I be able to just 1:1 substitute table sugar for corn sugar, or should I slightly reduce the amount of white table sugar I am using because corn sugar has 95% fermentability and table sugar has 100%?
Thanks!
Yurtbrewer