Priming sugar question?

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nick1d88

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I was wondering if using "Sugar in the Raw" brand (turbinado cane sugar) is a good idea. If anyone has any experience with the stuff and think that it works well what amount would you recommend for use in 5.25 gal of porter with a f.g. 1.014?
 
You treat the amount the same as it would be for white/table/brown sugar.

It's fine to use, it will leave a little more flavor than using white or corn.


You can use any fermentable for priming. I give detailed info 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.
 

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