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Priming sugars

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boodyrischous

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Does anyone know if cane juice has enough unfermemntable sugars in it to prime with? I have a cocoa mix that is just cocoa powder and evaporated cane juice and would love to use it in place of regular priming sugar for a chocolate stout.
 

Parker36

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Interesting idea, I have a chocolate stout in primary right now. Curious to know if it works out for you.
 

anderj

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ECJ is just an unrefined sugar so it hasn't had all of the moisture taken out, I would go ahead with it.

-ander
 
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boodyrischous

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Any idea how much to use in relation to the typical packaged priming sugar? We have a 5 gal batch. Thanks.
 

anderj

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I would just stick with the 3/4 cup for five gallons and see how it goes. A bit of research revealed that you might need to wait about a month for it to carbonate. Sounds like a good experiment, I would be interested to see how it goes.

* Edit* I re-read your first thread and I guess that I forgot that we were not dealing with just Evaporated Cane Juice alone, you have it as a additive in cocoa powder, hmmm.......Nothing to do but either just try some out, or get ahold of the company and figure out the sugar %.

You could separate 1 gallon at bottling, try out 1.6 oz of the stuff (would equal 1 cup for 5 gallons) prime the rest with somewhere between .5 and .75 cups of regular dextrose and see what happens.
 
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