Volumetric impact of adding candi-syrup to the fermenter

Holden Caulfield · Apr 21, 2020

Hi:

First time poster, but long time reader. Greatly appreciate all the knowledge that is being shared.

I am trying to determine the volumetric impact of adding Candi-Syrups to the fermenter. What I understand is that sugar molecules fit between the water molecules so the volumetric change is less.

That being said, if a pound of Candi-Syrup which occupies 10.4 fluid oz, and which already contains water (I estimated about 14/46 of the weight or 4.7 fl oz), and is not super saturated, is added to the fermenter, will the volume of the wort expand 10.4 fluid oz or less as the wort is significantly less saturated than the candi-syrup? If less, how much less?

Thanks.

KB

Big Monk · Apr 22, 2020

Holden Caulfield said:
Hi:

First time poster, but long time reader. Greatly appreciate all the knowledge that is being shared.

I am trying to determine the volumetric impact of adding Candi-Syrups to the fermenter. What I understand is that sugar molecules fit between the water molecules so the volumetric change is less.

That being said, if a pound of Candi-Syrup which occupies 10.4 fluid oz, and which already contains water (I estimated about 14/46 of the weight or 4.7 fl oz), and is not super saturated, is added to the fermenter, will the volume of the wort expand 10.4 fluid oz or less as the wort is significantly less saturated than the candi-syrup? If less, how much less?

Thanks.

KB

When in doubt, go to the manufacturer:

http://www.candisyrup.com/uploads/6/0/3/5/6035776/csi_doc_-_volumetrics-_rev_1.3.pdf

Holden Caulfield · Apr 23, 2020

RPIScotty:

Thanks for responding and providing the link. I had run across the Candi-Syrup link prior to posting but could not adapt the formula to how my brewing spreadsheet determines how many, and how to divide points between kettle and fermenter to hit a target OG.

So I ran a simple experiment and did some analytics to provide the info I needed - when I added 16 fluid oz of water to 4 fluid oz of candi-syrup, I ended up with 20 fluid oz, go figure

. So it seems the volumetric uplift is pretty close to 100% (10.4 fl oz/lb + water added), at least at the level of precision with kitchen lab equipment - aka measuring cups. The effect of sugar molecules fitting between the water molecules must be very small at wort concentrations.

I also did some analytics to determine the amount of water that needs to be added to sugar to provide the same ratio of water to sugar for fermenter additions as recommended by Candi-Syrup, as well as the volumetric uplift of the sugar-water additions. Happy to share if anyone is interested.

Again, thanks for responding.

Regards,

KB

VikeMan · Apr 23, 2020

Holden Caulfield said:
I also did some analytics to determine the amount of water that needs to be added to sugar to provide the same ratio of water to sugar for fermenter additions as recommended by Candi-Syrup, as well as the volumetric uplift of the sugar-water additions.

Since you're looking into Candi Syrup, have you cracked the code on Lovibond to use in your software for color? 'cuz it's not the SRM value they put on the pouch. e.g. a pound of D-180 does not contribute color like a pound of 180L malt.

Big Monk · Apr 23, 2020

VikeMan said:
Since you're looking into Candi Syrup, have you cracked the code on Lovibond to use in your software for color? 'cuz it's not the SRM value they put on the pouch. e.g. a pound of D-180 does not contribute color like a pound of 180L malt.

Someone forwarded me your writeup on that. Very cool stuff.

Big Monk · Apr 24, 2020

VikeMan said:
Since you're looking into Candi Syrup, have you cracked the code on Lovibond to use in your software for color? 'cuz it's not the SRM value they put on the pouch. e.g. a pound of D-180 does not contribute color like a pound of 180L malt.

Did you work out values for D240?