Pages: 1
cane sugar,dextrose,table sugar,corn syrup?????
I'm getting frustrated with what type of sugar to use for bottling. I have a recipe that says to use regular sugar, but it made my last batch taste like apple cider. I have heard corn syrup is good to use, but they only have vanilla flavored corn syrup at the store here. So I wen to the home brew shop and bought a ton of dextrose, because I heard this was the best thing to use. Problem is I can't find the ratio for how much dextrose to use. Can anyone help?
Dextrose is corn sugar.....here is a carbonation calculator for figuring the amount of what to use for what you are using......
http://hbd.org/cgi-bin/recipator/recipa … ation.html
Thanks a lot, that is a really cool website.
Not to be a jerk, but it's very possible it was just your beer that tasted like apple cider and not because of the sugar you used to carbonate. The amount of sugar used to carbonate is usually such a small percentage of the total recipe, that it will have zero effect on the flavor.
I've used regular table sugar in pretty high amounts and never gotten a cidery taste.
DT
I have put in a pound and a half of table sugar to beer before and never gotton cidery flavors.
Cider flavors happen when you have poor yeast health.
Start with your yeast before you suspect its the sugar.
My digital scale is broke. I need to know how much table sugar to add for 4 gallons of beer for carbonation. I know I need 3.25 oz but how much is that in cups or tablespoons?
DC
deafcone wrote:
My digital scale is broke. I need to know how much table sugar to add for 4 gallons of beer for carbonation. I know I need 3.25 oz but how much is that in cups or tablespoons?
I was just sitting around the house today watching the Sox game so in between innings I weighed it out for you. I weighed out 3.25oz of corn sugar and poured it into a 2/3 cup measuring cup and tapped it on the counter top a few times to let it settle. It came in about a quarter inch below 2/3 of a cup.
To quote Palmer on cidery flavors: " Cidery flavors can have several causes but are often the result of adding too much cane or corn sugar to a recipe. One component of a cidery flavor is acetaldehyde, which has a green-apple character. It is a common fermentation by-product, and different yeasts will produce different levels of it, depending on the recipe and temperature. The production of excess acetalhyde in a high refined sugar wort can also cause acetic acid to be produced by the yeast, and this is another component to overall cidery character. If it is caused by Acetobacter, then there is nothing to be done about it. Keep the fruit flies away from the fermenter next time."
I brewed a kit before that called for over half of the fermentable sugars to be dextrose and noticed a strong cidery taste, with nothing being wrong with the yeast. It's just what happens when you ferment refined sugars. Using dextrose as priming sugar I have noticed a slight cidery taste, but it usually goes away with a little more time. I normally use 4-5 oz. of dextrose for a 5 gal batch. Table sugar and dextrose should have a similar impact on the taste of the beer.
FirePitBrew wrote:
deafcone wrote:
My digital scale is broke. I need to know how much table sugar to add for 4 gallons of beer for carbonation. I know I need 3.25 oz but how much is that in cups or tablespoons?I was just sitting around the house today watching the Sox game so in between innings I weighed it out for you. I weighed out 3.25oz of corn sugar and poured it into a 2/3 cup measuring cup and tapped it on the counter top a few times to let it settle. It came in about a quarter inch below 2/3 of a cup.
Thanks, I went to wal mart real quick and bought a cheap $4 Spring scale. It only measures 1/2 ounce increments but it helped in a pinch. I ended up using cane sugar and it measured out to a little over 1/2 cup to get 3.25 ounces of cane sugar.
DC
Mortician607 wrote:
I brewed a kit before that called for over half of the fermentable sugars to be dextrose and noticed a strong cidery taste, with nothing being wrong with the yeast. It's just what happens when you ferment refined sugars.
If it was brewed from a kit then I would still first question the age of the ingredients and the yeast health. Getting the acetylaldehyde from fermenting refined suagars does happen, but if you have yeast with optimal health, they clean that stuff up after fermentation is over, much like diacetyl.
Myself and several other brewers use pounds of sugar in certain recipes and don't get this cidery flavor. If I pitch an inappropriate amount of yeast or a sub-healthy batch (i.e. direct from vial or dry package) then there is cider flavors.
Cider flavors are a fermentation issue most times. Not a fermentable sugar issue.
due to costs I just brewed a red irish ale with 2 pounds of sugar to replace DME and have no cIdery flavor at all.
DC
I prefer table sugar for priming. I've also used it in recipes. I've never gotten cider flavours. The only off flavours I've ever gotten were due to oxidizing prior to bottling.
Isn't corn sugar less refined?
Massimo wrote:
I prefer table sugar for priming. I've also used it in recipes. I've never gotten cider flavours. The only off flavours I've ever gotten were due to oxidizing prior to bottling.
Isn't corn sugar less refined?
Corn sugar is highly refined. Just as much as dextrose and table sugar.
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|