Sugar Equivalency Chart?
- Thread starter Dee74
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ESBrewer
Well-Known Member
In terms of co2 produced in yeast metabolism (priming beers etc) roughly
m(table sugar) *1.1 = m(corn sugar)
m(corn sugar) / 1.1 = m(table sugar)
table sugar = sucrose
corn sugar = dextrose (monohydrate)
For other purposes (sweetening or maybe something else produced by the yeast), the relation may be different.
m(table sugar) *1.1 = m(corn sugar)
m(corn sugar) / 1.1 = m(table sugar)
table sugar = sucrose
corn sugar = dextrose (monohydrate)
For other purposes (sweetening or maybe something else produced by the yeast), the relation may be different.
Last edited:
flars
Well-Known Member
This carbonation calculator will help you out. Fill in your numbers and the list of sugars for priming will come up showing equivalent volumes/weights to achieve the carbonation level chosen.
https://www.northernbrewer.com/priming-sugar-calculator/
https://www.northernbrewer.com/priming-sugar-calculator/
to the yeast it doesn't make much a difference if it is glucose or fructose. Since sucrose is a disaccharide made out of the two, one would think it should be the same as glucose as a monosaccharide. However the later you are likely to buy not as glucopyranose, but as its monohydrate (cheap aka corn sugar). So you have to deduct the hydrate since the saccharide is only 91% by weight (simple math as per ESBrewer)
Some like to talk about impact on taste; I wouldn't worry about the difference between non-fermented saccharose vs glucose since the quantities are so small. Some prefer DME instead for bottle carbonation (nothing wrong with it), but I don't think I would be able to taste the difference either.
Oh, in case someone doesn't have a particular carbonation level in mind (kind of doesn't matter if it is 2.4 vs. 2.7 v/v), then you don't even need to bother doing the math in the first place.
What I'm saying is, mixing up the numbers is not a safety issue and you will end up with a fine beer either way.
Some like to talk about impact on taste; I wouldn't worry about the difference between non-fermented saccharose vs glucose since the quantities are so small. Some prefer DME instead for bottle carbonation (nothing wrong with it), but I don't think I would be able to taste the difference either.
Oh, in case someone doesn't have a particular carbonation level in mind (kind of doesn't matter if it is 2.4 vs. 2.7 v/v), then you don't even need to bother doing the math in the first place.
What I'm saying is, mixing up the numbers is not a safety issue and you will end up with a fine beer either way.
This is helpful, thank you.
