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Old 07-26-2008, 06:06 PM   #1
Jul 2008
Posts: 9

Hello, I'm new to this site and homebrewing in general.

How well does raw (unrefined) sugar work as a priming sugar for bottle carbonation?

Mod edit: This is not extract specific: It's been moved to the relevant forum.

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Old 07-26-2008, 06:09 PM   #2
Parker36's Avatar
Sep 2007
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Yeast is still alive and active when you bottle. The yeast then use the sugar added just prior to bottling as more food. One of the byproducts of this process is carbon dioxide. Since the CO2 is locked into the bottle, it has nowhere to go so it is absorbed into the beer creating carbonation. HOORAY BEER!

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Old 07-26-2008, 08:04 PM   #3
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Dec 2007
"Detroitish" Michigan
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Raw sugar is ok...the standard though for homebrewers is corn sugar....followed by dry malt extract.

Now saying that different sugars will have different effects. If there's any "flavor" in the sugar, say using brown sugar, after the sugar ferments any unfermentables that contribute to the flavor of that sugar will be left behind.

A couple of craft breweries prime their bottle conditioned pumpkin ales with brown sugar, and you definitely get the mollases flavor in the beer, it is excellent.

Also if you use different sugars, you may need to use different amounts of it to acheive the correct volume of priming amounts for different sugars...there's a couple good charts floating around the web.
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Old 07-27-2008, 08:25 PM   #4
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Jun 2007
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One can even prime with honey. But honey's sugar content can vary quite a bit, particularly between cheap brands and raw honey from a local apiary.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
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Old 07-27-2008, 09:18 PM   #5
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Nov 2006
Central PA
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Tbh, I have primed several batches with regular Cane Sugar and I didn't get any 'Cidery' off flavors. They are very similar in terms of fermentables, but will give you a little higher amount of carbonation per unit weight so make sure you use the right calculator.
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Old 07-30-2008, 02:57 AM   #6
Jul 2008
Posts: 9

Thanks for the help. I'm sure ya'll hear from me again pretty soon.

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Old 07-30-2008, 03:24 AM   #7
Oct 2007
South Florida
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Here is a carbination chart that i use.
Primary: Nothing
Secondary: DFH Punkin Ale
Bottled/Conditioning: Cigar City Jai Alai IPA Clone, Apple Jack 1.0, Apple Jack 2.0
Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout

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