I looked at my Prming Sugar Calculator and all these different types Sugars were listed,my question is how do I use the on the Ounces,,do they need to be boiled like the Corn Sugar? and if so how for instance on say Brown Sugar or Corn Syrup??? What about these others??? Corn Sugar Sucrose 119.90 Turbinado Demarara Dextrose Corn Syrup Brown Sugar Molasses Maple Syrup Sorghum Syrup Honey DME - All Varieties DME - Laaglander Belgian Candy Syrup Belgian Candy Sugar Invert Sugar Syrup Black Treacle Rice Solids Thanks,Larry
Boiling both sterilizes the sugar and dissolves it into some water (sterilizes the water, too). I'm unaware of any product that wouldn't need to be boiled, but there is probably something out there that could theoretically be used. Maybe one of those new "Fast Pitch" cans of starter wort or whatever? But I wouldn't mess with those for priming purposes. If you were boiling brown sugar or corn syrup, you would add the suggested amount to some water (ideally dechlorinated) and boil it. Really pretty much the same as with corn sugar or table sugar, except that the amounts required would be somewhat different, and it would be slightly harder to measure corn syrup by weight (for me anyway). You can ignore most of these products as they are unlikely to be relevant to you. But if one of them calls out to you for some reason, you could always try it out. In that case, carefully measure the suggested amount into some water and boil it. If what you are really asking is, "Why would anyone use these other priming sugars?" the answer is, beats me. [Edited slightly for clarity.]
Well one of the sugars listed is sucrose, which I use because there is always a giant bag in my house.
Yeah I use Sucrose. Some people say it can change flavor slightly but I've never tried anything else but corn sugar and it was the same.
