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.

Filter by
Sorted by
Tagged with
11
votes
3answers
6k views

Is it safe to open the lid of a fermentation container to stir the yeast and sugar?

Last night I put a batch of wine going (very simple setup - a plastic bucket with a sealed lid and a cork in the top for a plastic airlock). This morning, I can tell the sugar has settled to the ...
1
vote
1answer
209 views

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 ...
2
votes
1answer
38 views

Sugar lager/cider brewing

What, if any, is the difference between brewing sugar and priming sugar?
3
votes
1answer
82 views

How to make an optimal fermentation for ginger beer with ginger bug

I'm trying my first batch of ginger beer and decided to make it with ginger bug. What I want to achieve is a bit sweet ginger beer with max alcohol my ginger bug can handle, I read somwhere it is 4-5%...
36
votes
13answers
104k views

What are the benefits of using brewing sugar over types of sugar?

In many kits I've used, the instructions recommend using brewing sugar. Of course it's okay to use other sources of sugar, but I was wondering whether there are any benefits of using brewing sugar ...
2
votes
1answer
37 views

Why is a fermented sugar wash white and opaque?

For various reasons I have done a series of test fermentations with various types of ginger powder in the mix. The control was a solution of sugar in water (OG 1.040) with some tartaric acid, boiled ...
1
vote
2answers
1k 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 ...
2
votes
2answers
70 views

Solid sugar to primary

Next weekend I’m planning to brew a tripel and the recipe includes some table sugar. I usually add the sugar a few days in, after high krausen to reduce the stress on the yeast (= no starter required) ...
5
votes
5answers
2k views

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 ...
2
votes
1answer
75 views

Can blood glucose devices measure anything in beers?

Those blood glucose devices used to control diabetes disease, can them measure anything in beers? Could them display different values of different beers? How do they work compared to hydrometers? ...
0
votes
1answer
44 views

Estimating residual sugars in a beer recipe

I'm finally taking a stab at formulating my own beer recipe. What I'd like to achieve is something dark and chewy, but not overly sweet. I've been playing around with the recipe tools on ...
3
votes
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 ...
2
votes
1answer
40 views

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 ...
6
votes
1answer
11k views

Home brewing with different sugars

I've just been reading an FAQ on different sugars used in brewing. Most kits specify usage of 1KG of brewing sugar. The first time I made a batch of home brew I used table sugar, but this seemed to ...
1
vote
3answers
111 views

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. ...
2
votes
1answer
92 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 ...
1
vote
2answers
3k 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 ...
4
votes
1answer
85 views

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 ...
3
votes
4answers
69 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 ...
2
votes
1answer
301 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, ...
2
votes
2answers
93 views

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 ...
5
votes
2answers
4k 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 ...
3
votes
4answers
97 views

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 ...
3
votes
1answer
80 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 ...
3
votes
2answers
238 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 ...
3
votes
2answers
103 views

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 ...
9
votes
4answers
847 views

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 ...
6
votes
3answers
7k views

What causes “rush” carbonation when adding sugar?

I've just been playing with some treatments for an undercarbonated batch in bottles. The beer is slightly carbonated, it bubbles up a little when poured, just builds no head & dissipates ...
4
votes
2answers
1k 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 ...
2
votes
2answers
211 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 ...
2
votes
1answer
56 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 ...
4
votes
2answers
2k views

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 ...
0
votes
2answers
240 views

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.
5
votes
2answers
693 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 ...
1
vote
3answers
2k views

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 ...
4
votes
4answers
7k views

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 ...
0
votes
3answers
982 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 ...
1
vote
1answer
66 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. ...
0
votes
2answers
83 views

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!!
0
votes
1answer
1k 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). ...
1
vote
2answers
203 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,...
2
votes
2answers
1k 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? ...
2
votes
1answer
160 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 ...
2
votes
2answers
990 views

Boneheaded Noob Move - Not enough priming sugar

I bottled and capped my second batch of beer in 12 oz glass bottles and realized afterward I'd added far too little priming sugar. Recipe called for 3/4 teaspoon per bottle, and I only used heaping 1/...
4
votes
2answers
3k 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 ...
0
votes
1answer
470 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 ...
1
vote
3answers
1k 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 ...
2
votes
1answer
88 views

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?
0
votes
2answers
128 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 ...
1
vote
1answer
72 views

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?