BadgerBrigade
Well-Known Member
The homebrew shop where I'm at is closed and I needed 4 ounces of dextrose and a cheesecloth to strain my hopped cider today, can I use a clean rag soaked in star San?
Table sugar will work, but I'd wait until tomorrow.
Why? Both sugars ferment out completely, leaving zero residue or flavor contributors behind. I know that old school "wisdom" says to be scared of table sugar for cidery flavors, but you won't get these unless you are using tons of sugar in your beer. Priming with table sugar works great.
I don't doubt you one bit. Never tried table sugar myself, but if I had a choice of waiting a day for what I normally use and using something I'd never tried before...I'd wait until tomorrow.
Sorry if I came on a bit strong. I hate seeing myths repeated to new brewers.
No worries. I didn't mean to come across as dextrose being the 'only' method. Just what I would use. If I've learned anything at all in brewing over the years...it's patience. Waiting a day on something isn't the end of the world
I've always wanted to use maple syrup in fermentation. I've tried a couple of ciders that use it and was impressed with the complexity it adds.
I don't think it will hurt you if u wait til tomorrow and buy dextrose. Tons of recipes call for it for bottling for a reason.
And all of them also call for racking to secondary after about a week, which we all know is usually not the best thing to do.
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