Sugar Alternatives

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Is it possible to use a substitute for sugar? I was thinking of maybe honey
or fruit.

What would the ratio be?



Re: Sugar Alternatives


PieOPah wrote:
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Substitute at what stage?  You can certainly use honey or fruit, but
depending on when you add it, you might not get the effect you desire.
Often sugar is a better choice.  There's a persistent myth that using
sugar in beer causes "cidery" off flavors.  That's been pretty much
disproven.  There are certain styles of beer and brands of extract that
pretty much require the use of sugar.

    ---------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: Sugar Alternatives


I would want to add the fruit or honey to give the beer the flavour. If
I was to add it before fermenting, then I would need to reduce the
amount of sugar or I assume the beer could end up too sweet and have a
higher alcohol content.

If I was to add it to my keg after fermenting, then I assume this would
increase the carbonation?

When would be the best time to add things like this to maximise the
flavour?


Re: Sugar Alternatives


PieOPah wrote:
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With delacate aromas and flavors, I like to add them to the secondary
fermenter.  They will likely cause a little extra fermentation, but
little enough so that the flavors and aromas don't get carried away by
the CO2 produced during fermentation.  Some people heat honey or fruit
to pasteurize it, but I never do for fear that will drive off the
flavors I'm going for or set the pectin in the fruit.  By the time beer
gets to secondary fermentation, the alcohol content and low pH makes it
pretty resistant to infection.  I add jsut enough warm water to the
honey to dilute it enough to pour, add it to the secoindary and rack the
beer onto it.  For fruit, I freeze it first, then thaw it the day before
use.  That breaks down the cell walls of the fruit.  Add that to
secondary, rack the beer on it, and wait a couple weeks.

    --------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: Sugar Alternatives


Again thanks :) I guess the quantities are all down to personal
preference?

Never thought about freezing the fruit, great idea and certainley makes
sense...


Re: Sugar Alternatives


appreciate the freezing comment
i will think of that

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Re: Sugar Alternatives


follow a recipe until you learn the basics, is my best suggestion.
taste is not really a sugar consideration.
hops add taste.
sugar adds alcohol
sweetness usally means dead yeast or yeast over worked to their max.

quality is your first idea
getting your buddy hammered in one beer is second, when you have the basics
dealt with.


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Re: Sugar Alternatives



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Could somebody give some opinion on the use of normal sugar vs. dextrose.  
I am also still under the "persistent myth" that sugar will not do the  
job. Saying that, I have been using sugar for priming the bottles. Sugar  
or dextrose for priming?

Thanks

Tertius

Re: Sugar Alternatives


On Sun, 10 Apr 2005 21:45:15 +1000, Tertius

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From what I've read, you would use sucrose (white table sugar) in
slightly lesser amounts.  I never did a weight/volume comparison, but
wonder whether sucrose is slightly denser than dextrose, hence would
weigh more per volume.  Perhaps use the same weight as the dextrose.
Of course, still dissolve whatever sugar in hot water and boil a few
minutes before priming.

Re: Sugar Alternatives



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I'd always used dextrose until about a year ago when I ran out in
the middle of bottling a very large batch.  I then used table sugar.
I measured by weight (and used the same for each), so the difference in
volume didn't matter.

I could tell absolutely no difference between the two sugars in the
final product.  However, it did seem that the table sugar ran a day or
two behind in carbonating - which seems to make sense because the yeast
have to break it down before they eat it.  But that was only a day or
two difference - nothing that matters really.


Re: Sugar Alternatives


Tertius wrote:

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The type of sugar makes absolutely no difference to the finished beer
flavor.  I've tried each numerous times and you'd never know the
difference.

    -------->Denny

--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: Sugar Alternatives


sugar just gives me a hangover.

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Re: Sugar Alternatives


alt.beer.home-brewing:

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Diabetes, maybe.  A hangover?  There aren't any fusel alcohols (what
gives you a hangover) in sugar.

Re: Sugar Alternatives


honey meed is known worldwide.
many guys have just started drooling over their keyboards.
too many recipes to prefer one.
personally i am quite fond of a british buckwheat honey meed.

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