Priming with D-180

D-180 has a PPG of 1.032

Molasses has a PPG of 1.036

Dextrose has a PPG of 1.046

http://www.homebrewexchange.net/resources/specific_gravity_fermentables

 

Yup, that's what I'd do too... That said, is it fully fermentable?

If the OP is weak on math, he should find out how much dextrose to prime with then multiply by 1.4375 (46/32)

 

I'm not 100% sure...but my understanding is that the 1.032 figure takes into account only the 100% ferment-ability. In other words, all of that 1.032 is fermentable.

 

'1.032' is the specified PPG (they really should say 32 PPG) of D-180 syrup. I'd be surprised if they adjusted some other number to specify just the fermentable part. My guess (and it's just a guess) is that its sugars are in the neighborhood of 95% fermentable. If so, that would effectively (for priming purposes) be...
95% x 32 PPG = 30.4 PPG

Dividing Table Sugar @ 46 PPG by D-180 (presumed) @ 30.4 PPG = 46 PPG / 30.4 PPG = 1.5

So I would use 1.5 times (by weight) the amount of D-180 when replacing table sugar for priming. Actually, I wouldn't do this at all, because the flavor contribution is probably small.

 

sugars that have gone through heavy caramelization I don't believe are fermentable by most yeast strains, which i believe is what d-180 would have a moderate % of. Agree, email is best...but also wonder about different yeast strains be able to ferment caramelized sugars differently. Just thinking of nicefly's experiment where 3711 tore through wort from a grain bill with a very high % of cara malts (iirc >50%). So in the end...think VikeMan's advice about using table sugar maybe your safest bet :shrug shoulders:

 

I sent them a similar question. I basically asked if the 32 PPG is fermentable sugar contribution only, and if so, what's the total PPG? If they can answer the second half of that question, I'll believe they know what they are talking about with the first!

 

Honestly that makes no sense. How does this help me with figuring out my efficiency if I add it in the kettle if I don't know how many PPG is actually contributes? That said, I always add it after the fact.

I'll disagree on this one, as for Belgians if you are priming to 3 vols, you use 5+ oz of sugar, or almost half a pound of Candi sugar. Sure it's less than the standard 2# I use in a quad, but it should leave something behind, especially as it is so flavourful.

 

I would expect something like that too. Which is a reason I'm not buying the 32PPG of 100% fermentable sugar story just yet. Not that it will likely make a significant difference. But when I use numbers I like to know where they came from and what they actually represent.

 

I'll agree with everyone, the 32ppg for d-180 makes more sense now as total sugar contribution and they're saying it's basically 100% fermentable. I think 32ppg is in the ballpark of maple syrup's contribution as well...

 

My assumption is that they are using different amounts of liquid and sugar to get all of their products into the 32PPG range. So, I would expect that the lighter liquids are "thinner" and the darker "thicker." This is all conjecture, as I haven't used enough of these products recently to say either way.

 

Brewhouse efficency... I should know the amount of potential gravity points versus what I got out. If 1.032 is only the fermentable quantity and not the overall gravitational contribution, I would be guessing at it.

 

I just read my latest email from candisyrup.com. To summarize the info I got from them.

- The PPG ('1.032') is intended to be viewed as the final designation of fermentability by weight
- They designate 'potential fermentability' as 100%
- The PPG that should be used for OG calculations is '1.032'

This all implies that 100% of the gravity contribution from a dark syrup is fermentable, which is (IMO) impossible. Perhaps it's their way of saying 'we haven't tested the fermentability' or that they have tested it and it's 'close enough.' Please note that this is speculation on my part.

 

Time for a forced fermentation test?

 

Syrups have H2O. Sugar crystals do not (at least not much).

 

Probably.