No priming sugar, what to use?

Ernst-Haeckel · Feb 5, 2011

I have a belgian trippel that is ready to be bottled, but I just realized I forgot to order some priming sugar... ooops.

In the house I have some clear belgian candy sugar and some regular old table (corn) sugar.

I assume that the table sugar could be used in the same proportion as priming sugar (3/4 to 1 cup).

But, if I use the belgian candi, how much should I use? 4 or 5 oz?

Thanks for any input!

Yankeehillbrewer · Feb 5, 2011

Not sure about the Belgian Candi sugar, but with table sugar 2/3cup should do just fine. I'm having a brain fart as to why exactly you use less Cane sugar Vs Corn Sugar, but I think it is just a little bit more fermentable.

EDIT: Here's a calculator for ya http://www.tastybrew.com/calculators/priming.html

JJL · Feb 5, 2011

Do you have some DME? If so, you can 1-1/4 cups of that to prime with. It's probably the easiest substitution.

Ernst-Haeckel · Feb 5, 2011

No DME, just cane sugar and candi sugar. Is candi sugar glucose or sucrose.

Thanks for the link Yankeehill, and thanks for interpreting "table sugar" to mean cane sugar, because I accidentally typed corn.

GodsStepBrother · Feb 5, 2011

I use cane sugar on all my beers, just search that and you can see the pros and cons to it.

I use 2/3 cup of cane sugar, where as priming sugar you us about 3/4 cups. I havent notice any difference in it.

El_Exorcisto · Feb 5, 2011

I bottle with cane sugar and have great results. Tastybrew.com has a calculator to tell you how much to use for a given carbonation.

Bruin · Feb 5, 2011

I put this on your other post, but here it is again, choose your priming agent and carb!
http://hbd.org/cgi-bin/recipator/recipator/carbonation.html
BTW, I always go by weight, not volume, for consistency and accuracy.

No priming sugar, what to use?

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