Candy Sugar

i just found candy sugar here in the german stores, dark and white. maybe this is a better option to priming than brown sugar. is there any guide that can tell me about this. i know you guys are getting tired of my priming questions, but i have a batch that needs to be bottled and i don't have any corn sugar. i'm just looking at all options before i bottle so i don't ruin it. i just have no idea how much to put in. the candy sugar i found is in little shaped lumps. any ideas????

btw, i'll be buying about 10 boxes of both colors so i can use them in later brews!!!!!

Have you thought about using DME?

i don't have any. i'd use that in a heartbeat if i had some. i'm looking at off the shelf store options of priming. i figured candy sugar would be the best off the shelf option

As long as you prime with something fermentable you'll be fine

Yea, dissolved the candy sugar would work, honey could be an option too..

justbrewit said:

i just have no idea how much to put in. the candy sugar i found is in little shaped lumps. any ideas????
btw, i'll be buying about 10 boxes of both colors so i can use them in later brews!!!!!

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I use ⅓ cup of Candi Sugar along with ½ cup of Corn Sugar or just ½ cup of Candi Sugar for each 5 gallon batch of Belgian Ale. These I boil for 10 minutes in 2 cups of water.

I hope this helped. Good luck,
Wild