matrim
Active Member
I was wondering if there was a good table or something illustrating gravity raising potential of different sugars?
I've searched these forums and found varying info but would like something that would show me how many gravity points a specific weight of sugar would add to a specific volume of juice, at room temp.
By sugars, I guess I mean fermentables: table sugar, brown sugar, honey, dextrose, DME, candi syrup, caramel, cane sugar, raisins maybe, etc.
Thanks more experienced ones
I've searched these forums and found varying info but would like something that would show me how many gravity points a specific weight of sugar would add to a specific volume of juice, at room temp.
By sugars, I guess I mean fermentables: table sugar, brown sugar, honey, dextrose, DME, candi syrup, caramel, cane sugar, raisins maybe, etc.
Thanks more experienced ones