rscogins said:Has anyone tried using molasses as a priming sugar?
Oginme said:I've used molasses in the past to carbonate in recipes where I already have molasses added for flavor. There is just not enough added for carbonation to really give any residual flavor, so I usually stick to table sugar for carbonation. It is cheap, easy to get, and ferments out completely.
If you do try molasses, you can stick it in the microwave for a few seconds to warm it slightly to reduce the viscosity and allow it to pour a bit easier.
Ck27 said:Oginme said:I've used molasses in the past to carbonate in recipes where I already have molasses added for flavor. There is just not enough added for carbonation to really give any residual flavor, so I usually stick to table sugar for carbonation. It is cheap, easy to get, and ferments out completely.
If you do try molasses, you can stick it in the microwave for a few seconds to warm it slightly to reduce the viscosity and allow it to pour a bit easier.
Table sugar unless it's dextrose won't ferment out completely only dextrose will and that's what many people have told me including a guy who brews and is a registered beer judge.
So correct me if I'm wrong but I have always been told otherwise.
Oginme said:Dextrose is a simple sugar (one C6H12O6 ring) vs. Sucrose which is a double ring sugar (C12H22O11) composed of a Dextrose ring and a fructose ring. Yeast produce an enzyme which hydrates the sucrose, splitting it into Dextrose and Fructose simple sugars which are both completely digestible by the yeast.