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Old 10-17-2012, 10:29 PM   #1
Oct 2012
Posts: 33
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What are the disadvantages of using 80% sugar in your wort compared to using DME etc?

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Old 10-17-2012, 10:42 PM   #2
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Jun 2011
, Vermont
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Flavor and mouthfeel.
Beer makes me pee.

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Old 10-17-2012, 10:42 PM   #3
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Mar 2011
Chicago, Illinois
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It will be a dry and strong alcohol taste almost wine like if you ask me. Dme will provide malt backbone and some sweetness definitely more beer like. Both will create alcohol but depends on what you want to drink. If you want beer use dme if you want some watery alcohol then use a ton of sugar.

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Old 10-17-2012, 10:44 PM   #4
Sep 2012
fredericksburg, va
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Never tried it but it'd probably be watery the alcohol wouldn't be masked much. Sugar is completely fermentable with no other flavor compounds in it as far as I know. So Think of sugar additions as pure alcohol additions.

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Old 10-18-2012, 02:36 AM   #5
Apr 2011
Cibolo, TX
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I once made a parti gyle brew where the second runnigs were super low, so I added dark Belgian style candi syrup that was equal to about 80% of the grist. Added hops and Belgian yeast to make about a 4% ABV Belgian Pale Ale. It had no malt flavor and did not taste like beer. Watery with a hint of alcohol and caramel.

Belgian style beers are known to contain up to 20% sugar or invert sugar, but personally I like to keep it to about 10% max when I use sugar in the grain bill.

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Old 10-18-2012, 02:34 PM   #6
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Feb 2011
Sheffield, Ohio
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Too much sugar in the recipe can also cause cidery off flavors. Especially if ferment temps get even a little high.
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