04-16-2005, 02:29 AM
At 05:58 AM 3/16/2005 -0800, you wrote:>hi,>has anyone expierimented with diffrent sugars? i have>a few friends that brew and they suggest diffrent>sugars. one says that cane confection sugar is the way>to go, another buys his sugar at the home brew store>and says that is the best (but expensive).>>thanks>adamA lot of people say that using anything but corn sugar (dextrose)to brew beer results in a vinegary taste, and this is true but doesn'tapply to EZ Caps because the sugars are already in the malted syrup. Butfor making wines table sugar (sucrose) is better. Confectioner's sugar istable sugar that is simply powdered (as opposed to granulated), so itdissolves more quickly in water, and that is convenient. The problem isthat most confectioner's sugar is mixed with a small amount of corn starchto keep it from clumping. The corn starch is usually ignored by the yeastduring fermentation and settles to the bottom of the container forming aglue-like substance. You can make your own confectioners sugar without thestarch by putting regular table sugar into a food processor orblender. But all you are getting is sugar that dissolves more quicklybecause it starts out smaller, generally not worth the effort.ORGINAL POSTER: steve