[Zapp168]

I have used priming sugar, and I have used table sugar. I have heard people mention corn syrup, and what is DME? What difference is there between using different sugars for priming? I have made a Mr. Beer batch that used table sugar added to each bottle, And used a recipe kit in a carboy that called for 5 oz priming sugar mixed with water added before bottling. I thought the table sugar was more carbonated, but it was also a slightly different beer.
Then I think (this is where it gets dangerous) what about brown sugar, confectionary sugar, and if I add fruit to a beer how much is that going to affect the sugar level?
.......My girlfriend feels as usual I am overanalyizing......
So someone give me some answers so I can stop annoying her...LOL


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[wild]

The sugar with the kit is corn sugar. DME is dried malt extract. Many people use DME because it gives the beer better mouth feel. There have been some discussions where people have had DME primed beers take longer to carbonate but I usually get good carbonation after 2 weeks.

You can prime with other sugars. I've heard of one fellow who primed with maple syrup and I've used honey or Belgian Candi. Be careful about getting the ratio correct when you get away from corn sugar and DME.

Wild

[Zapp168]

Thanks for the info!