I have a question about how sucrose (table sugar) is converted to ethanol. I know that the basic equation for alcohol fermentation is C6H12O6 (aq) -->(with yeast and enzymes) 2CH3CH2OH (ethanol) + 2CO2(g).
That being stated, when i do the calculation on how much sugar to add to my various brews to end up around a certain ABV I get that approximately 16-17 grams of sugar is needed per litre of brew for each 1 percent alcohol by volume desired.
This calculation is for glucose though, not sucrose- so my question is how does sucrose get converted to ethanol? I know the yeast breaks it up into glucose and fructose(same chemical formula C6H12O6, different structure) , but are each of these then used up in the conversion to ethanol? it seems to me that if that were true the moles of ethanol produced would be doubled. I have always read that around 17-20 g of sugar per litre of brew is needed to produce 1% abv for sucrose, I am wondering how this is true if I get this number from doing the calculation for glucose.
That being stated, when i do the calculation on how much sugar to add to my various brews to end up around a certain ABV I get that approximately 16-17 grams of sugar is needed per litre of brew for each 1 percent alcohol by volume desired.
This calculation is for glucose though, not sucrose- so my question is how does sucrose get converted to ethanol? I know the yeast breaks it up into glucose and fructose(same chemical formula C6H12O6, different structure) , but are each of these then used up in the conversion to ethanol? it seems to me that if that were true the moles of ethanol produced would be doubled. I have always read that around 17-20 g of sugar per litre of brew is needed to produce 1% abv for sucrose, I am wondering how this is true if I get this number from doing the calculation for glucose.