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Priming table sugar vs corn sugar
When priming does it take more corn sugar than regular table sugar?
Nope
Use the same amount by weight, not volume. Corn sugar is the same as table sugar, just has a finer grind to it so it dissolves easier. If boiling, cooling and adding to bottling bucket, it will make no difference. The standard is 5 oz which will give you close to proper carbonation level (per 5 gallolns) for most beer profiles. A little too much for stouts/porters/english ales, and not quite enough for most belgians, however you can either just adjust for these styles, or just deal with it being a tad off.
Here's a link to a priming calculator I use. it does give you different amounts for table sugar versus corn sugar but I'm not sure if the amounts are that much of a difference.
http://www.clubhomebrew.com/index.php?p … tion=entry
DC
Thanks for the help.
I don't have a scale and was wondering if anyone knew the measured volume of 5 oz. of corn sugar compared to table sugar.
Us newbies must be a real pain with all these stupid questions.
Thanks again.
Per Palmer's How to Brew; 3/4 cup corn sugar or 2/3 cup table sugar. This is what i follow and haven't had any problems.
I retract on my own earlier statement that table and corn sugar are the same. After reading the tables, one is sucrose the other glucose- so they are in fact different, however fermentability should remain equal.
thirsty wrote:
I retract on my own earlier statement that table and corn sugar are the same. After reading the tables, one is sucrose the other glucose- so they are in fact different, however fermentability should remain equal.
Sucrose being what boys and girls??? Thats right one glucose and on fructose molecule stuck together.
Nothing like a little biochemistry early in the morning. Cheers
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