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Old 04-10-2013, 02:28 AM   #1
Apr 2013
Posts: 29

hey im new to the forum and also to soda making. i was wondering about switching the sugar in the recipes to just honey as the sweetener. ill be using forced carbonation instead of fermenting, so yeast wont be a problem. what is the rate for sugar to honey, and is there a certain type of honey i should use, like a lighter or a darker? thanks in advance.

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Old 04-10-2013, 04:01 AM   #2
Jan 2013
Posts: 274
Liked 12 Times on 11 Posts

I dunno, but in reading about honey they seem to say favor the mildest pale. An agave promotion site calls it equally sweet to honey http://www.allaboutagave.com/substit...her-sugars.php and thus probably honey can use same formula i quote below. They do say honey can kill infants thru botulism and has twice the glycemic index of agave. But i'm more interested in their claim honey or agave is almost twice as sweet than corn syrup... maybe it's almost affordable, except vs high fructose cs.

Substituting Agave Nectar for Granulated Sugar

White Sugar
For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup. This substitution will also work for Demerara Sugar, Turbinado Sugar, Evaporated Cane Juice, or Sucanat.

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Old 04-16-2013, 04:20 AM   #3
Mar 2013
Posts: 64

Maple is supposed to be an even better alternative in the diet anyway if you're considering GI or mineral/nutritional content.... Grade A is a lighter flavor, Grade B has a more pronounced Maple flavor. From what I've read anyway
Primary 1: Dogfish Head 60 minute IPA, Primary 2: Belgian Witbier, Primary 3 & 4: Apfelwine - 1 w/ montrochet, 1 Nottingham ale yeast
Bottled 1: Amber Ale, Bottled 2: Hefeweizen, Bottled 3 & 4: Half-azzed accidental keeved cider
Coming up: Merlot, Centennial Blonde, some sort of stout, KiWit, Melomel, Cyser, Nierra Sevada, Graff, I Eat Danger for Breakfast Stout

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