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13

About 80% of the sugars in the malt extract are fermentable, and about 20% are not. The main fermentables are maltose, maltriose, smaller amounts of sucrose, glucose and fructose. The remainder - about 20-25% are 20% unfermentable dextrins, the remaining 5% other less common sugars with variable fermentability by ale yeasts. Thus typical values are between ...


10

Yes. Priming with sugar would break the reinheitsgeboten. The way you want to go is to retain unfermented mash and add it when bottling takes place. There's a really handy calculator right here: https://www.brewersfriend.com/gyle-and-krausen-priming-calculator/


9

Most of the priming sugar available at homebrew shops is finely granulated dextrose/corn sugar. It can be confused with; but it is not confectioners sugar. Most confectioners sugar contains anti-caking agents in it, like cornstarch or silicates. Neither of these are necessarily good for your beer. I stopped buying "priming sugar" from the shop and ...


9

Sorry to revive an old thread but my experience of 15 years is this - controls of the same kit, same temperature, same time, same everything except sucrose in one and dextrose in the other. Result - no distinguishable difference when drinking one of each, same ABV, only difference was that sucrose took an extra day to finish primary. Bottom line - drink and ...


7

The problem is yeast, not unfermentables. Unless you made a starter, 1 pack for a 1.090 beer is way underpitching, assuming you made 5 gal. A single pack might work for 1 gal. at that gravity, but not 5. Also, a 1.010 FG for a 1.090 beer would make it very thin and bodiless. There is no accurate way to calculate FG.


6

Dextrose: AKA glucose, corn sugar is a monosaccharide the easiest form of sugar for yeast to consume. Not to be confused with Dextrins, which are not fermentable. 1KG (2.2LB) of corn sugar added to 20 liters (5.28gal) of wort will raise the OG .019 points. Many recipes make this addition in the boil though usually not more than 1lb per 5 gallons. This ...


6

Alcohol itself adds to flavour/aroma, and to perception of body, the latter being critical for tripel, characterized by its dryness. So, the answer depends on what you mean by "lighter" here. If you mean just "less alcohol", then sure, leave out the sugar. If "lighter" is about compounded perception of lightness, then you may want to reduce grain, too. In ...


6

If you leave it out, you will not have a tripel. Even more than alcohol, the sugar is there for what's referred to as "digestibility". It lightens the body of the beer. If you leave it out you will be making a different style of beer.


6

To add up on Denny's answer, the density of a solution of sugar and water is (quasi)linear in the range we use in homebrewing (e.g. between 1 and 1.2). (see graph below [0] where concentration in wt% is equivalent to degree Plato) Using this graph, you could make a sugar solution with known density by adding sugar into water. E.g. a 5°Plato (5 wt%) solution ...


6

Generally speaking "nothing happens" to artificial sweeteners in the initial wine fermentation (eg the first month). I have fermented various beverages with artificial sweeteners and in general the fermentation proceeded as per normal. I have not noticed any real reduction (or increase) in fermentation due to added sweeteners. It can also be said that over ...


5

The easiest way to not break the Reinheitsgebot rules is to use malt extract. Either liquid or dried. Simple as that. Many people do this and most homebrew books have a way to calculate the amounts. Malt extract is derived solely from malt sugars. Therefore, in essence it is barley and water and then dehydrated. So all you are left with is unfermented wort (...


4

I noted that there are a few commenters above who appear to be confused about the question. Most brewers will know there is sugar at the brewing stage (eg during initial fermentation), and there is - sometimes, additional sugar added at the priming stage. The original question was about the sugar used at PRIMARY fermentation. The addition of sugar or ...


4

The short answer is Yes, I think you're fine. I'm assuming that by "brewer's sugar" you mean Corn Sugar, which is the most common type of sugar used in brewing, usually used as priming sugar (for carbonation). After reading your post a few times, I'm thinking what she gave you actually IS corn sugar. See this excerpt from this article: "Corn sugar/syrup: ...


4

You can use a beer priming-sugar calculator to determine the correct amount. For 2L of beer, which probably already has ~2 volumes of CO₂, you probably only need 3-5g of table sugar and just a sprinkle of yeast, and then you're mostly just going to presurize the vessel instead of really carbonating the beer itself. If you let the beer go flat, first, assume ...


4

Almost anything, really, would work... If you want gas in your beer, kind of sugar does not matter, anything that ferment will work. .. but every thing will work in it's own way Glucose Will ferment clean, probably with hardly any side effects. Good choice, easy to obtain and pretty cheap. Dry wort extract Take about 20% more than sugar. It will be ...


4

You should have no problem using table sugar for priming, but you can use golden syrup if you prefer. I would say there is no risk of ruining the flavour. The amount you are using for priming will not affect the taste, yeast will convert all table sugar into CO2 and alcohol, so there will be no detecable flavour affect on your finished brew.


4

It is quite possible to infect beer with non sterile priming sugar, although it is relatively rare for such an infection to occur. Mainly because correctly stored and handled sugar is relatively aseptic. One good way to go is to pasteurise the sugar by dissolving in a minimal amount of boiling water and adding to the whole brew (with stirring) in a racking ...


4

Yes, as long as there are no antifungals or similar metabolic inhibitors then anything with simple sugars at a suitable dilution, temperature and pH can be fermented with yeast. That includes sweet tea. Tea per se brings very little to the fermentation, maybe some minor nutrients. At best it is a flavouring agent. Maybe if one got the mix just right one ...


4

Right so there's no "optimal" method for this, brewing is a balancing act between sweetness, alcohol, carbonation-pressure and yeast. Even things like the shape of the fermentation vessel effect the performance of the yeast. You will always need a little trial and tweaking, and this is part of the fun. So a ginger beer "bug" (or "plant") is typically a ...


4

As Robert mentionned, it is still sugar even after 5 years! I usually disolve it in boiling water to kill any bacteria, before adding to a wort (after cooling a bit). Almost no chances of spoiling the brew when added this way.


4

You could end up with bottle bombs, and even if you are lucky, when opening bottle with much more pressure, you risk gushing. I would empty all bottles in a fermenter, leave it to ferment dry and bottle again with the right quantity of priming sugar. I prefer to prime the whole batch in a bottling bucket, then mix it well. When you prime the whole batch, ...


3

This previous question may help you a bit: Is brewers' Lactobacillus heterofermentative or homofermentative? This is taken for Wikipedia According to metabolism, Lactobacillus species can be divided into three groups: Obligately homofermentative (Group I) including: L. acidophilus, L. delbrueckii, L. helveticus, L. salivarius Facultatively ...


3

The yeast could be old. Sometimes those off the shelf kits can be really old, but all the ones I am familiar with come with dry yeast and those packs should be good for over a year, unless the pack got super hot, or a bad batch of yeast, etc. Other potential issues with a higher finish gravity could be: the yeast isn't finished, so allow more time before ...


3

With just sugar, you wouldn't be making beer, since malted grain is a key ingredient. It would be closer to mead, and like mead, the resulting drink would have no head since that's created by protein, which there is none in sugar. There would also be no residual sweetness or any other flavoring other than the alcohol, so it would taste pretty bad. You can ...


3

Sugar doesn't contain the nutrients yeast need to reproduce properly. It's likely that you'd end up with a stuck fermentation, and off-tastes (notably cidery, from acetaldehyde). As Denny mentioned, that would be pretty much the only taste in there, so it would likely be quite unpleasant.


3

Because sugar is 100% fermentable, there will be essentially no body or head retention. Flavor would range from non existent to a harsh alcohol flavor. Without additional nutrients, fermentation will be problematic.


3

Some ginger beers are fermented with a ginger bug or a combination of brewer's yeast and lactobacillus. Depending on what bacteria can be co-resident with the yeast, acidity can happen. Lacto should produce a "lemony" acidity. Kombucha and some wild fermentations can also have acetobacter, which produces a vinegar taste. The type of sugar won't have a large ...


3

I have been using regular supermarket sugar cubes ( Domino Dots ) in 12 oz bottles. They are 198 to a lb which is 2.3g per cube. Which is 2.5 volumes of CO2. I ferment in my bottling bucket so my choice is cubes for about 1¢ each or carb drops for 9¢ each ( 60 for $5 ). Sugar Cubes have worked for me.


3

There is much more to this question than how much sugar and how much alcohol ! It is about the taste of the beer. My 15 years of brewing has strongly borne out what is stated in "The Art of Making Beer"; Anderson & Hull; 1971 : "...cane sugar is a disaccharide. Yeast cannot act directly on a disaccharide. ...What happens if you use cane sugar for beer ? ...


3

It's not too late to add the missing sugar. Just boil it in a small amount of water, but be sure not to burn it. You'll want to use just a few ounces of water to avoid diluting the beer (or over filling the bottle?), so boiling on a stove will be tricky. To get the absolute minimum amount of water, you could try dissolving and sanitizing the sugar in a ...


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