Using Triple Sec as sugar for carbing

[bferullo]

I saw a recipe for a "margarita" gose. The author used triple sec as his/her priming agent. What are peoples' thoughts? I would think the sugar is consumed to prime and thus leaves no "flavor"

Thanks

 

[wilserbrewer]

While the sugar would be consumed, the flavor would remain. The flavor will of course be different, as the sweetness is a considerable contributor to triple sec, but the flavor outside of the sweetness will remain.

 

[FloppyKnockers]

I used a bottle of Creme de Cacao (minus two shots) for priming a hazelnut brown once. It works like a champ! At first there is a real hot flavor, but after about a month it mellows out really well. Tons of chocolate flavor. I would use less next time - maybe 4 shots light as they were a tad bit overcarbed.

 

[carloslavin]

Wouldn't adding the triple sec, letting it ferment out, and then adding priming sugar be almost the same thing? I'd be a bit worried about bottle bombs adding liquids that I'm not sure how many sugar they have.

Unless you're priming in the keg.

 

[Revvy]

In the bottom of THIS POST in my bottling sticky I explain how to prime with "alternative sugars" such as fruit juice, hard candies, anything fermentable and how, using the information on the label, to calculate how much to use....

 

[wilserbrewer]

In the bottom of THIS POST in my bottling sticky I explain how to prime with "alternative sugars" such as fruit juice, hard candies, anything fermentable and how, using the information on the label, to calculate how much to use....

Agreed Revvy, the rub here is that booze doesn't typically have a nutrition label showing grams of sugar....should be able to find some info on the google...

 

[imasickboy]

In the bottom of THIS POST in my bottling sticky I explain how to prime with "alternative sugars" such as fruit juice, hard candies, anything fermentable and how, using the information on the label, to calculate how much to use....

How have I spent just as many years as you treading these halls, and can't recall ever seeing that post? Weird. I could have used that information once upon a time.

 

[Revvy]

Agreed Revvy, the rub here is that booze doesn't typically have a nutrition label showing grams of sugar....should be able to find some info on the google...

When I was posting it, I was referring to the northern brewer link on priming with liqeur... But that link appears to be dead... But google showed me a Beer Advocate thread with the info on someone using Khalua... like you said the poster found the info online...

The way I see it, I should be using somewhere around 4oz of sugar to properly condition 5 gallons of beer.

According to Yahoo Answers - http://au.answers.yahoo.com/question/index?qid=20070416074756AAegHuw
Kahluah, How much sugar in it?

11.2 grams of sugar and 11.3 grams of carbs - in a 1 oz. serving
Source(s):http://www.drinksmixer.com/desc292.html

If there are 11.2 grams of sugar in a 1 oz serving of Kahlua and there are 113.398g in 4oz
113.398g/11.2g=10.125oz

He used the same figuring that I did.

Dekuyper has the sugar info on their Triple Sec here,

 

[filthyastronaut]

I'd forgo the guesswork of adding Triple Sec as a priming agent and just use a mixture of sweet and bitter dry orange peel in the boil like you would in a Wit. Should give you the kind of character you're looking for.

 

[Revvy]

I'd forgo the guesswork of adding Triple Sec as a priming agent and just use a mixture of sweet and bitter dry orange peel in the boil like you would in a Wit. Should give you the kind of character you're looking for.

It's not "guesswork" it's simple math..... And the original recipe actually calls for it.

 

[filthyastronaut]

It's not "guesswork" it's simple math..... And the original recipe actually calls for it.

Not every brand of Triple Sec will necessarily list their sugar content, so you'd either have to specifically buy one that does or use info for another brand in your calculation which would make it guesswork. Just offering an alternative, because Triple Sec is made with bitter and sweet dry orange peel and those ingredients are already used in beer, the OP would probably get results they want from using them. Also there's not necessarily a need to follow the recipe to a T, I'm sure there's plenty of ways to make a Margarita Gose.

 

[Revvy]

Not every brand of Triple Sec will necessarily list their sugar content, so you'd either have to specifically buy one that does or use info for another brand in your calculation which would make it guesswork. Just offering an alternative, because Triple Sec is made with bitter and sweet dry orange peel and those ingredients are already used in beer, the OP would probably get results they want from using them. Also there's not necessarily a need to follow the recipe to a T, I'm sure there's plenty of ways to make a Margarita Gose.

*sigh* You mean to tell me that you actually think you can't find the info to ANY of the major brands of Tripel Sec from the googles? Really? How come I was able to find these, without even trying including DeKrypers then? That's the lamest "excuse" I've ever seen for shutting down creativity

SMH,


Some of us on here actually encourage people to experiment....

 

[filthyastronaut]

*sigh* You mean to tell me that you actually think you can't find the info to ANY of the major brands of Tripel Sec from the googles? Really? How come I was able to find these, without even trying including DeKrypers then? That's the lamest "excuse" I've ever seen for shutting down creativity

SMH,


Some of us on here actually encourage people to experiment....

Not sure where this hostility is coming from, only suggesting a different solution to get the OP what they want that nobody had suggested yet. I never prescribed what they ought to do or not. This forum and the wider community is full of opposing viewpoints and different ways of approaching a problem, and it's beautiful for that. For all you know, the OP could like my approach to the problem over others, and you'd have me not suggest my idea for whatever reason. Ironically, this is shutting down creativity, and there's no excuse, lame or not, for doing so.

Whether or not the sugar content of Triple Sec is readily available is beside the point, because I'd still suggest using the peel instead. That's just what I'd do if I was going for this kind of beer. If we're talking about encouraging experimentation, how about making the beer both ways and comparing them? Not that anybody necessarily wants to do that, but just an example of the worth of different ideas. Encourages both creativity and experimentation.