Table Sugar or Honey? What can I use??

hbhudy · Nov 12, 2009

I have run low on my additional fermentables and want to know if I could substitue regular table sugar for some of the shortage? I believe I can add raw honey in to help with fermentables, but I am uncertain about table sugar.

I am purchasing a book this weekend....

Tonedef131 · Nov 12, 2009

You use either one, table sugar is obviously cheaper but is pretty one dimensional. In a subtle beer honey can add an interesting character, but both are very fermentable and should have the same drying effect.

hbhudy · Nov 12, 2009

What do you mean by "drying" effect? I am a major newbie and this phrase is new to me.

TipsyDragon · Nov 12, 2009

hbhudy said:
What do you mean by "drying" effect?

the final gravity will be lower than expected.

do not use table sugar in primary fermentation. it will result in a crapy beer. its perfectly fine in bottling but not fermentation. use the honey, grade A if you can get it.

Scimmia · Nov 12, 2009

TipsyDragon said:
do not use table sugar in primary fermentation. it will result in a crapy beer.

Basing that on....

Edcculus · Nov 12, 2009

TipsyDragon said:
the final gravity will be lower than expected.

do not use table sugar in primary fermentation. it will result in a crapy beer. its perfectly fine in bottling but not fermentation. use the honey, grade A if you can get it.

Not true. I have 3lbs of table sugar going into my Belgian Golden Strong. Using sugar as a large portion of fermentables is not recommended. You can go up to 20% for some styles.

Sugar is essentially all fermentable, while all of the sugars in malt aren't. Sugar serves to lower your finishing gravity, boost alcohol and thin out the beer. The lower finishing gravity is what you describe as "dry". Think of dry white wine

david_42 · Nov 12, 2009

Somehow I think the OP is interested in ABV mostly.

hbhudy · Nov 12, 2009

Sorry for the confusion.. I have made 2 coopers kits, and both turned out pretty good, but the ABV was not as high as I was hoping (neither went above 5% even when factoring in the +0.5 for priming/carbonation). I was hoping to be around 5.5, and I was thinking that on short notice I could add a little sugar or honey to hopefully increase the ABV in the end.