What kind of priming sugar do you use?

[flyangler18]

Iv'e done one batch with cane sugar.It was deffinently cidery.Of course it was also my first mr. beer.So other things may have come into play,but I never used it again.

Yeah, but you're talking about a situation where the bulk of the fermentables are coming from simple sugars vs. maltose. Had you replaced the simple sugar in your Mr. Beer recipe with malt extract, I'd bet body parts that the cidery flavors would be completely non-existent. Simple sugars have their place in recipes when they are properly balanced by adequate amounts of malt.

Look at tripels - 80% Pils/20% table sugar. You'll not find any cidery off-flavors there. It's all about a well-balanced recipe.

 

[B-Dub]

My wife is allergic to corn and dextrose is main derived from corn.

I use cane sugar and have had great beers with it and no cidery off flavors.

My Triple is 20% cane sugar and the Quad is 8% D2 and 22% cane. Both are great; that is why I am out right now!!

BW