Priming sugar

[eight]

So tomorrow is bottling day, and I don't have any priming sugar.
Usually I buy pre-measured packages of corn sugar from a brew shop, but this time it's not a possibility.
I would really appreciate it if you guys could help me with a recommendation for the type of sugar and the amount I should buy at the grocery shop.

I need to bottle ~20 liters (maybe 18-19) of Belgian tripel

Cheers

 

[Yooper]

So tomorrow is bottling day, and I don't have any priming sugar.
Usually I buy pre-measured packages of corn sugar from a brew shop, but this time it's not a possibility.
I would really appreciate it if you guys could help me with a recommendation for the type of sugar and the amount I should buy at the grocery shop.

I need to bottle ~20 liters (maybe 18-19) of Belgian tripel

Cheers

Just regular cane sugar, or beet sugar, would be fine.

 

[Calder]

I use plain table or raw sugar all the time. I gave up on corn sugar when I figured it did nothing special and cost a lot more.

Some people will try and convince you table sugar is bad. I've done both, found no difference, and have used table sugar for years. I prefer table sugar so much that I have an unopened pack of corn sugar thats been in the cupboard for 3 years, and I've always reached for the table sugar.

 

[jtratcliff]

+1 for table sugar. Use a priming calculator to find the right amount to use.... Priming amounts are slightly different for sucrose and dextrose

 

[bu_gee]

I use the following:

http://www.northernbrewer.com/priming-sugar-calculator/

With a little bit of tinkering, you can convert an amount of one type of sugar in a recipe to another.

 

[unionrdr]

Here's the other one I use besides NB's. One will list a style the other might not, so I use both, depending on a given style; http://www.tastybrew.com/calculators/priming.html This one covers dextrose (corn sugar), Sucrose (table sugar) & a couple DME's as well. I've also primed with demerara sugar (raw cane sugar), since it gives a hair more color & has that light brown sugar laced with honey flavor. Good in recipes when a pound is used. It's measured the same as sucrose in my experiences. So table sugar is fine, but the calculator will show a different amount versus dextrose.