I'm sure this has been asked before, but being a newbie brewer and even more of a newbie to this group I beg the question. How well would honey work as a priming sugar, and in what proportion to sugar? For example: if recipe calls for 3/4 cup of corn sugar, how much honey would be required as a replacement?
Regards,
(m2)
It works, but there's really no point to it. It's not as fast, predictable, or reliable as corn sugar, and leaves no flavor in the beer. I don't remember howe much to use, though, if you want to try it. I once did a side by side blind tasting of beers that were force carbed and primed with corn sugar, cane sugar, brown sugar, and honey. No one could tell which was which or pick out any differences.
--------->Denny
I think it would be hard to compare corn sugar quantities with honey quantities. I am only guessing, but I assume that different varieties of honey will have different sugar contents. Also, a "thicker" honey will have more sugar than a "thinner" one. You can use honey to prime, just don't expect any clear-cut relaionship with corn sugar or malt extract.
Having said that, you could start off with about 1/3 cup of honey and adjust the amount next time around. I have used honey only a few times and the 1/3 cup was close enough for me.
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