Is there a difference in taste, aroma, carbonation, etc. if one were to boil table sugar (a disacharide) into a monosacharide and use that for bottling instead of corn sugar?
SkewedAle said:Is there a difference in taste, aroma, carbonation, etc. if one were to boil table sugar (a disacharide) into a monosacharide and use that for bottling instead of corn sugar?
drengel said:this guy brought in some swill in a little 1 gallon makeshift fermenter, he says his friend made it with about half the ingredients of a normal ale, and then 3 lb.s of table sugar. i've never tasted the purported 'cidery' offtaste thats supposed to come from using table sugar until then, and i never want to taste it again. god that was some gross stuff.
so, i would only use the corn sugar. not sure about the di-mono conversion.
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