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Questions tagged [sugar]

Any of the class of soluble, crystalline, typically sweet-tasting carbohydrates found in living tissues and exemplified by glucose, sucrose, and in beer production maltose.

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removing sugar / dead yeasts / residues from keg

Due to some CO2 cylinder carbonation problems I have resorted to the desperate method of pouring sugar into the keg. Which is probably bad, as I have found out here all I needed was lower temperatures ...
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3answers
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Effects of extra sugar in kit beer

A friend of mine just set a Morgans Golden Saaz Pilsner with kit yeast and 1kg DME + 1kg sugar. He is fermenting at ~23°C. The kit requests for 1 kg of sugar but my firend accidentally put much more. ...
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1answer
62 views

Belgian Candi Sugar - CONFUSED!

I've been reading about making some Belgian Candi Sugar for a Piraat (Belgian Tripel) recipe I want to make and finding some inconsistencies about the techniques. People talk about using citric acid ...
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4answers
62 views

How to store sugar wort?

Do you guys have best plan to store longer for sugar wort to propagate yeast ? I usually take wort after boiling step during brewing and stored at 5 C inside 20 liter container. Or Boil with DME for ...
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1answer
72 views

What happens to artificial sweeteners in wine?

It's basic knowledge that alcoholic beverages are made by letting the yeast eat sugar and poop out alcoholic and carbon-dioxide, in a process known as fermentation. And since sugar only means sucrose, ...
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2answers
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Will it be OK to ferment at a lower ambient temp than yeast recommends?

The yeast is Alcotec 24 hour pure original turbo yeast. I am going to try a sugar wash, so just granulated sugar, water and this yeast(which has added nutrients). Now the yeast instructions say ...
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1answer
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How much sugar to real apple ratio?

So I was going to try an apple cider up to around 12%. So how much sugar will I get roughly per apple and how much additional sugar should I add. The apples are a small granny smith kind. Currently I ...
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2answers
585 views

Sugar in water effect on specific gravity?

Is there an equation or relation to describe how much sugar is to be added to water to obtain a liquid with a specific gravity? In This question, for example, it is mentioned that "1 lb in 1 gallon ...
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1answer
49 views

Do you really need yeast/mash nutrients?

This is for a sugar wash only. I have watched a video on YouTube where they only used water, sugar and turbo yeast, no nutrients were used according to the video. Whereas other guides tell you that ...
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4answers
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Save the (Belgian) wit! I forgot the candi syrup: what should I do now?

Cleaning up after brewing my first extract-based Belgian wit, with wort already cooled and in the carboy, and yeast pitched ... I discovered to my horror i'd forgotten to add the candi syrup to the ...
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2answers
99 views

Estimating OG when only pre-boil gravity available

Is it possible to estimate the post-boil specific gravity given only a pre boil gravity reading, plus volume measurements, while also accounting for a invert sugar syrup addition? For example, say ...
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2answers
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Lowering sugar content and using whey for ginger beer

I am planning to make ginger beer using whey and keep the sugar to a minimum. Are you able to advise the level of Rapadura sugar (coconut) to use so that it will be all eaten in the brewing. The aim ...
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How can I prime bottled beer in accordance with the reinheitsgebot?

I so far brew beer using two different beer brewing kits. One required adding honey, the other sugar, for the bottling. First of all - isn't this breaking the reinheitsgebot? As a German I feel ...
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2answers
129 views

Fermenting sugary tea into an alcoholic beverage?

I was drinking some caramelized cranberry tea today (that is, cranberry-flavored tea sweetened with caramelized sugar, or maltose, or malt sugar, whatever you wanna call it). It tasted very sweet, and ...
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2answers
165 views

Leave out the sugar in a Belgian tripel?

It seems like the only reason to add plain sugar is to boost ABV without changing flavor. If I want a lighter beer, can I just leave out the sugar? Or will that affect the flavor? I'm not talking ...
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1answer
571 views

How to make Hard Soda

I have been doing research on making a hard soda but I am never able to find anything that is able to completely describe the process, I have a bottle of orange extract that I would like to use. Are ...
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1answer
55 views

hard candied sugar

I have been adding a consistent amount of loose Corn sugar (5oz) to each 5 gallon batch. After my final fermentation just before bottling or kegging didn't matter and seems to work pretty well. The ...
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2answers
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Can I replace D-180 Candi Syrup with Treacle?

I don't have quite enough Belgian Dark Candi Sugar Syrup for a recipe, can I replace a quantity of it with Treacle? I have both golden syrup and black treacle available.
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Adding high amount of yeast to sugar wash

Given that I would not care for good flavor. Would adding 1 lb of hydrated bakers yeast to of a 5 gallon of sugar wash with 17 lbs of sugar make the fermentation process any faster? How much time ...
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4answers
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Moonshine from freeze distillation?

Just wondering is it possible to turn fermented sugar water with an abv of around 15% into moonshine by freeze distilling it. Also wondering if i would have to worry about methanol when using this ...
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5answers
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Adding sugar late - a problem?

using a home brew kit I followed all the initial instructions implicitly, got to the final stage of adding the dried yeast and stirred it in. 4 hours later I realised I had failed to add the sugar ...
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2answers
424 views

Using different sugar for priming

My brew is ready for bottling, this time I doubled the recipe and fermented two Triple Brewferm can kits. I added three cans of Lyle's golden syrup (around 1362 grams), as it gives a better taste. The ...
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3answers
416 views

Sugar at the bottom still

I've made a lager which is now all bottled. I put half a teaspoon of brewing sugar in to the bottle once the lager was in the bottles. When I looked at the lager the day after I noticed that there is ...
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1answer
62 views

How much do melanoidins increase gravity?

I recently made an all-grain Russian Imperial Stout on a stovetop, and because of some volume miscalculations (or something), I boiled for 135 minutes to get down to my desired volume of 2.5 gallons. ...
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2answers
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Lack of Yeast Fermenation

During the fermentation my mash stopped bubbling after 5 days! Can yeast be added? I think I didn't put enough the first time!!
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1answer
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Alternatives to corn syrup sugar

I have just brewed my first batch of beer and after reading the booster pack ingredients to add to the Cooper's tin I see there is mainly corn syrup as an ingredient, I would like to use a healthier ...
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1answer
786 views

Adding Sugar before primary fermentation and a few associate Gravity Questions

I mentioned in a previous question that I am about to have a go at my first home brew. This was prompted when the brother-in-law's girlfriend gave me a beer kit for Christmas (Tom Caxton Real Ale). ...
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2answers
131 views

When to add sugar to big belgian ale?

I'm brewing a cross between Belgian Dark Strong and Barleywine. Currently it is it's third day. Starting gravity was ~26 Brix (~1.11 Specific Gravity). I want to push it up with candi sugar, muscovado,...
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2answers
570 views

Adding water and sugar to secondary fermentation

My first fermentation bucket's volume is 19 litre and my bottling bucket's is 23 litre. Can I add 3-4 litre of sugar and water to it for secondary fermentation? Will it affect the taste in a bad way? ...
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1answer
137 views

Fermentable sugars in Vanilla

I am a big fan of Dogfish Head's use of natural sugars in fermentation. I recall an apricot IPA that really blew my mind. The fruit came through in a unique way that wasn't too sweet. I was ...
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2answers
1k views

What does Brewing Sugars add to your beer?

I was enticed to buy one kg of brewing sugars for my home brew. It was said that it would dry out the taste of the beer. I would like to know what effect adding one kg of dextrose would bring to 20 ...
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1answer
420 views

Does High Sugar Concentration Inhibits Bacterial growth?

About a month ago, I started making a dairy-free drink with blended fruit (i.e. Strawberries, Raspberries, etc). I'd like to start lacto-fermenting these smoothies but a friend of mine insists that ...
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3answers
714 views

How to prime and bottle?

apologies for the somewhat newbie question (I can't hide it, this is my first batch and I'm hoping to get it right)! I have started the Bulldog Evil Dog double IPA kit and although I am still some ...
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1answer
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Can Lactobacillus ferment solely with table sugar?

I'd like to create an anaerobic ferment with just lactobacillus (i.e. no yeast), table sugar and water. Is this possible or would I have to add anything else to help the Lactobacillus ferment?
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How does corn sugar affect the beer vs cane sugar?

Brand new to home-brewing. Currently making 1 gal small batches. I see a lot of recipes that call for either corn sugar or cane sugar, with honey as another alternative. How does corn sugar affect the ...
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2answers
113 views

Can this juice ferment without added sugar?

If I wanted to make a hooch out of "cranberry juice cocktail", which is composed of "water, cranberry juice, high fructose corn syrup, cranberry juice concentrate, and ascorbic acid, how would I go ...
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1answer
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What can I expect when I put 32 oz confectioners sugar in my 5 gal brew?

I made wort for my 5 gal brew by dissolving 32 oz of confectioners sugar and 55 oz of dry malt extract. What effects of large amount of sugar can I expect?
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1answer
783 views

can I use granulated sugar in place of brewing sugar? [duplicate]

I've got my first home brew kit for blackberry wine, can I use normal household granulated sugar instead of brewing sugar?
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1answer
301 views

What sugar to use when transferring to bottle or barrel

Doing a homebrew for the first time, bought a kit to do it with; figured it be a good student method of saving money :). Anyway, its currently in the fermenting bin, and when it comes to transferring ...
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1answer
564 views

Forgot to add fermentable sugar

I started a saison 3 days ago, and the recipe called for 3.5 oz of dextrose in addition to the grains. The batch is a 1 gallon batch and the recipe also called for 1.6 lbs of 2-row and 6.5 oz rye. ...
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1answer
34 views

Where to put sugar during recipie editing on brewersfriend?

I'm putting recipe on brewersfriend and I want to add sugar at the end of boiling. My question is in which section should I put it? Fermentables (as late addition) or Other Ingredients (but it won't ...
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Which lactic acid bacteria are Homofermentative (or Heterofermentative)

I’m in the process of creating a custom culture, made of lactic acid bacteria, for a artisan yogurt drink and am having a hard time finding information on the metabolic categories of each strain. I ...
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3answers
182 views

putting the fizz back into beer

I'm hopping you guys can help me with this one. I want to fill a 2lt coke bottle with beer from bottles and add sugar and yeast to put the CO2 back in so it will last 8 to 10 days plus. I'm after ...
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1answer
2k views

Can I use Glucose in Place of Brewing Sugar?

Can I use glucose in place of brewing sugar, at any stage in the brewing process? (This is my first ever attempt at brewing so I'm a little clueless I'm afraid) I'm currently making a beer kit and ...
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2answers
1k views

Restarting fermentation after it has stopped?

I have a batch of apple cider that started at 1.050, and has fermented to 1.000. Would adding sugar to increase ABV ruin my batch? I want to add roughly 1Kg/ 10L of cider. Adding half now and the ...
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2answers
323 views

First homebrew batch very sweet

I recently made my first home brew batch using an off the shelf starter kit (English brown ale). The beer is much sweeter than I was expecting and the alcohol content is ~3-3.5% (should be 4.5%). Am ...
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3answers
4k views

Confectioners sugar for priming?

I have a batch of wheat beer on the go at the moment and I'm wondering which sugar to use as priming sugar? In my local shop the priming sugar they sell looks just like confectioners/powdered/icing ...
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3answers
446 views

Using brewing sugar (or equivalent) as the only fermentable?

What would the result be of a brew done with say, brewing sugar (or equivalent), used as the only fermentable? Quite an ambiguous question I know - obviously flavour is dependant on many factors, but ...
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2answers
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Adding sugar to a brown pumpkin ale

I'm planning on making a pumpkin ale out of a brown ale mini-mash recipe. I'd also like to get a hint of caramel in there so I was thinking about adding some sort of unrefined sugar. Does anyone ...
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2answers
2k views

What effects do different types of sugar have on the flavour of ginger beer?

I've been brewing ginger beer with raw cane sugar and have always found the short window between when the mixture becomes recognizable as ginger beer and when it turns into face-melting acid is quite ...