kurtism
Well-Known Member
Quick question....a look through the forum didn't yield a solid answer so I decided to start a thread.
the fermentation rates for sucrose and fructose are slower than just plain glucose because of the conversion steps involved, but sucrose and fructose metabolism are quite different than HFCS due to its chemical complexity. HFCS 55, for example, though quite similar to sucrose is 55% fructose and 45% glucose. If you take 1kg of sucrose, for all intensive purposes, you get 500g of glucose and 500g of fructose which the body or in our case, yeast, process as necessary but HFCS is not simply metabolized the same way.
basically, how much "slower" if at all could fermentation be if I started with a concentrate that was sweetened with high fructose corn syrup instead of cane sugar/glucose. my next brew will be a hard lemonade of sorts and i can't find any starting juice/concentrate that doesn't have preservatives or high fructose corn syrup. Even the "Realemon" brand of lemon juice from concentrate has Na-metabasulfite and Na-benzoate in it already. http://www.dietfacts.com/html/nutri...e-from-concentrate-natural-strength-15481.htm
I had thought to start with this but I don't want the yeast to get stuck. Any ideas? http://www.walmart.com/ip/Frozen-Concentrate-Lemonade/13908198#Ingredients
Do some yeasts respond to HFCS better than others?
the fermentation rates for sucrose and fructose are slower than just plain glucose because of the conversion steps involved, but sucrose and fructose metabolism are quite different than HFCS due to its chemical complexity. HFCS 55, for example, though quite similar to sucrose is 55% fructose and 45% glucose. If you take 1kg of sucrose, for all intensive purposes, you get 500g of glucose and 500g of fructose which the body or in our case, yeast, process as necessary but HFCS is not simply metabolized the same way.
basically, how much "slower" if at all could fermentation be if I started with a concentrate that was sweetened with high fructose corn syrup instead of cane sugar/glucose. my next brew will be a hard lemonade of sorts and i can't find any starting juice/concentrate that doesn't have preservatives or high fructose corn syrup. Even the "Realemon" brand of lemon juice from concentrate has Na-metabasulfite and Na-benzoate in it already. http://www.dietfacts.com/html/nutri...e-from-concentrate-natural-strength-15481.htm
I had thought to start with this but I don't want the yeast to get stuck. Any ideas? http://www.walmart.com/ip/Frozen-Concentrate-Lemonade/13908198#Ingredients
Do some yeasts respond to HFCS better than others?