Thread: Sugar ???

No problem with using sugar. As long as you are happy with the extra flavours sugar adds.

The other problem is that monosaccharides such as glucose/fructose/dextrose ferment more easily than sucrose.

You can turn the sugar into belgian candi-sugar if you want the best of both worlds...

I almost always used 1.5 kg or 2.0 kgs raw sugar to one Coopers can, and sometimes when making a heavy ale or stout for winter used .5 kg of rich brown sugar in lieu or in addition. 2.0 kgs sugar makes a pretty strong drink, around 6.5%. I did a few batches of winter stout using a Coopers Stout can,2.0 kgs raw sugar and 1.0 kg rich brown sugar. Makes a brew at about 8.4%

Just about the best brews I made were a Coopers Real Ale can with 2.0 kg rich brown sugar. This is really good.

No longer allowed to drink much so I gave up brewing.

Here's a link to types of sugars. Note the third paragraph under sucrose.

Sugars

I have 1.5KG of brown sugar waiting to go into a 2can mix,stout and lager.
Did it once last year,great winter beer.Will be putting it down this weekend.
Andrew

Originally Posted by LandyAndy

I have 1.5KG of brown sugar waiting to go into a 2can mix,stout and lager.
Did it once last year,great winter beer.Will be putting it down this weekend.
Andrew

How much are you making? Two cans, 1.5 kgs, and a 24 litre make will end up about 4.0-4.5%. I liked to make strong beer as a payback for all the work in making it. Usually up around the 6.0%.

The only thing to watch out for is using too high a proportion of sucrose. Above around 40% of your fermentables by weight sucrose can inhibit yeast health resulting in an overly sweet tasting beer. So if you want to brew a stronger beer keep the sugar to around 30% by weight or less, airate your wort before pitching and ensure you're using a fresh sachet (or 2) of yeast.


Cheers
Simon
(working at the moment at Matilda Bay in Port Melb)

Originally Posted by Brian Hjelm

How much are you making? Two cans, 1.5 kgs, and a 24 litre make will end up about 4.0-4.5%. I liked to make strong beer as a payback for all the work in making it. Usually up around the 6.0%.

20 litres max of water Brian.The kegs are only 19lts
Andrew

Originally Posted by simonmelb

The only thing to watch out for is using too high a proportion of sucrose. Above around 40% of your fermentables by weight sucrose can inhibit yeast health resulting in an overly sweet tasting beer. So if you want to brew a stronger beer keep the sugar to around 30% by weight or less, airate your wort before pitching and ensure you're using a fresh sachet (or 2) of yeast.


Cheers
Simon
(working at the moment at Matilda Bay in Port Melb)

I have fermented barley wine out at 18% using sugar and a yeast nutrient. The alcohol level kills the yeast and fermentation stops. You can control the sweetness by being careful with the amount of sugar. This is trial and error. Barley wine is supposed to be sweet and heavy.

Good stuff for serving to braggarts who reckon they can drink more than you. Don't tell them the % and stick a bottle or two into them and watch the fun.