kanzimonson
Well-Known Member
I'm a baker, and we have 55 gallon drums of invert sugar at all times. I've been wondering about the viability of using it for priming. Not that buying dextrose is that expensive, but it certainly is annoying picking it up every few batches.
The type of invert we have is Nulomoline, which is about 73 brix. Here's my formula for figuring out how much to use:
X = .73Y
where X represents the weight of dextrose I would normally use for the batch,
and Y represents the weight of invert required for priming
I would add the invert to water to make up about 12 fl oz, bring to boil, and then rack, stir, and bottle, etc.
I sure it will "work" but I was hoping somebody would have some prior experience or any other tips.
The type of invert we have is Nulomoline, which is about 73 brix. Here's my formula for figuring out how much to use:
X = .73Y
where X represents the weight of dextrose I would normally use for the batch,
and Y represents the weight of invert required for priming
I would add the invert to water to make up about 12 fl oz, bring to boil, and then rack, stir, and bottle, etc.
I sure it will "work" but I was hoping somebody would have some prior experience or any other tips.