boodyrischous
Well-Known Member
What are some recommendations for alternatives to dextrose? We don't have any undermented wort, so krausening is out. Does candi sugar work for priming, and how much should I use for a 5 gal batch? Thanks.
Did you just add them to the bottling bucket? How much did you use?cheezydemon said:You can use anything fermentable. I used hershey's kisses once. Amazingly it worked.
HP_Lovecraft said:Just use plain sugar, and invert it. (boil with lemon juice/etc). This converts the cane sugar to the equivalent of dextrose.
cheezydemon said:You can use anything fermentable. I used hershey's kisses once. Amazingly it worked.
PseudoChef said:Inverting this merely breaks the saccharide bond leaving free molecules of fructose and glucose which ferment easier than a disaccharide. You aren't turning table sugar into dextrose.
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