Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Corn Sugar vs Table Sugar flavor (7lbs worth)
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Old 01-29-2010, 07:26 PM   #1
Dionysos911
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Default Corn Sugar vs Table Sugar flavor (7lbs worth)

Hi all, tried searching but could only find this topic discussed in amounts of a pound here or there when added to something else.

Anyway, I really want to make a ginger beer based on what appears to be original recipes from back in the day. Fresh ginger root, lemon juice, cream of tartar and about 7lbs of sugar topped with some 1118 yeast. Since there is so much sugar it will likely greatly affect the flavor and I was wondering how each corn sugar or table sugar would taste after it's all said and done.

Thanks in advance for your input.


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Old 01-29-2010, 08:14 PM   #2
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not trying to sound like an ass... but this is the cider forum... this may be better directed at the more appropriate people, i.e. the beer forum? otherwise sorry, i cant really answer your question.


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Old 01-29-2010, 10:38 PM   #3
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Default Corn Sugar vs Table Sugar flavor (7lbs worth)

Hi all, tried searching but could only find this topic discussed in amounts of a pound here or there when added to something else.

Anyway, I really want to make a ginger beer based on what appears to be original recipes from back in the day. Fresh ginger root, lemon juice, cream of tartar and about 7lbs of sugar topped with some 1118 yeast. Since there is so much sugar it will likely greatly affect the flavor and I was wondering how each corn sugar or table sugar would taste after it's all said and done.

Thanks in advance for your input.
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Old 01-30-2010, 12:00 AM   #4
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the yeast will eat both corn and table sugars leaving no flavor.
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Old 01-30-2010, 12:03 AM   #5
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Quote:
Originally Posted by TipsyDragon View Post
the yeast will eat both corn and table sugars leaving no flavor.
This is great to know, might as well go with table sugar and save some $$.
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Old 01-30-2010, 12:28 AM   #6
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Sorry man, but I would not ferment 7lbs of straight sugar and expect it to taste nice. It will more than likely taste extremely cidery (in a bad way) and leave you cursing why you wasted a good pack of yeast.

I think the key here is keeping your sugar to less than 20% of the total fermentables to avoid the prison-hooch taste. Though, I guess it could depend on how thoroughly you will be fermenting this, if you are going for a fg somewhere around 1.025 or 0.999; or if this is going to be a ginger beer made with pale malt or some other concoction.
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Old 01-30-2010, 12:34 AM   #7
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also with that much sugar you may want to think about adding a dose of yeast nutrient so the yeasties don't starve.
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Old 01-30-2010, 12:36 AM   #8
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Quote:
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also with that much sugar you may want to think about adding a dose of yeast nutrient so the yeasties don't starve.
Starve? Why would they? Yeast love simple sugars, it's the easiest sugar to digest for them, isn't it?
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Old 01-30-2010, 12:37 AM   #9
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yes but yeast, like people, cant live on sugar alone. they need other things to be healthy and happy like DAP and FAN.
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Old 01-30-2010, 12:38 AM   #10
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yes but yeast, like people, cant live on sugar alone. they need other things to be healthy and happy.
Like what?


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