Priming W/Maple Sugar (Not Syrup)

[ageiser]

Hello Fellow Brewers!
I have made a batch Amber Ale with some maple syrup during the boil, not necessarily for a maple flavor, but the woody flavor from including it in the boil.
Now that a few weeks have passed fermentation has finished & I'm ready to bottle.
My question for you guys is if I were to prime this with maple sugar (rather than syrup) is there an easy way for me to figure out the amount needed compared to corn sugar. Do I need to make a small test batch of priming sugar dissolved in water and compare OG?
Are there other factors to consider in this?

Thanks!

 

[wyzazz]

Do I need to make a small test batch of priming sugar dissolved in water and compare OG?

You've got the right idea!

 

[Calichusetts]

Here is a general rundown for priming with other sugars...its just a guideline though:

•Using honey-1 cup for bottling and <½ cup for kegging.
•Using maple syrup-1¼ cup for bottling and 5/8 cup for kegging.
•Using molasses-1 cup for bottling and <½ cup for kegging.
•Using brown sugar-2/3 cup for bottling and <1/3 cup for kegging.
•Using cane sugar-2/3 cup for bottling and <1/3 cup for kegging.

 

[Revvy]

Use the info I provide on priming with alternative primers including fruit juice (including the link to the podcast,) and other sugars in my bottling stickey- Scroll to the lower half of this post.

It will show you how to figure out how much you need based on any nutritional info you can find.

 

[ageiser]

Thanks every one! I appreciate the help.