Bottling tomorrow night & don't have any corn sugar. I noticed that Karo
was made from corn sugar. Is there any reason I can't substitute that for
granulated sugar in the primer? It's corn sugar, just a different form.

lucky4fingers wrote:[color=blue]
> Bottling tomorrow night & don't have any corn sugar. I noticed that Karo
> was made from corn sugar. Is there any reason I can't substitute that for
> granulated sugar in the primer? It's corn sugar, just a different form.[/color]

Take a look at the ingredient list in fine print below the nutrition
label. You will see that it lists high fructose corn syrup, salt, and
vanilla. Having spent time as a professional baker, I know that salt
will impede yeast activity. The vanilla may add flavors you don't want.

Ordinary granulated table sugar will work just fine for priming. Use
the same amount as you would with corn sugar.

Wayne
Bugeater Brewing Company

lucky4fingers wrote:[color=blue]
> Bottling tomorrow night & don't have any corn sugar. I noticed that Karo
> was made from corn sugar. Is there any reason I can't substitute that for
> granulated sugar in the primer? It's corn sugar, just a different form.[/color]
You could just use cane sugar at the same amount.
You could also try DME, if you have any, I just can't remember the
amount, (~ 1 1/4 cups for 5 gal if bottling I believe) but I have used
it before a few times.
I wouldn't use corn syrup.
Cheers,

--
Michael Herrenbruck
Herrenbruck Brewery

On Thu, 26 Apr 2007 23:34:51 GMT, <only4@wheresTheFifth.com> wrote:[color=blue]
> Bottling tomorrow night & don't have any corn sugar. I noticed that Karo
> was made from corn sugar. Is there any reason I can't substitute that for
> granulated sugar in the primer? It's corn sugar, just a different form.[/color]

Are you sure it's the same? Many corn syrups also contain other things
like vanilla flavoring, etc. IOW, they're usually not just corn sugar
in a different form.

Do you have any table sugar handy? It's equivalent to the same weight of
corn sugar. Table sugar works fine for priming.


John.

[dlihcsnatas]

I have used powdered cane sugar with some success. It did not seem to produce as much carbonation as corn so it might be a good idea to up the amount of powdered cane vs using corn.

[color=blue]
> I have used powdered cane sugar with some success. It did not seem to
> produce as much carbonation as corn so it might be a good idea to up
> the amount of powdered cane vs using corn.[/color]

If you measure by WEIGHT, it should be about the same. When measuring by
VOLUME, cane (sucrose) and corn (dextrose/glucose) are slightly different.
Also, when you say "powdered" it makes me think of "confectioner's"
powdered sugar, which has other additives like cornstarch that
would change the fermentability of it. That would be a reason
"confectioner's/powdered" sugar wouldn't produce as much carbonation
as corn (look up "confectioner's sugar" on wikipedia.com).

I just use plain granulated table sugar, measure by weight (4 to 5 ounces
by weight per 5 gallons).

Derric

[dlihcsnatas]

Derric you would be correct. It was confectioners powdered sugar. You really did your homework on sugar I see. Did not know confectioners powdered sugar had anything other than sugar in it. Glad to know that now but hopefully I will not have to go that route again in the future.