I converted my sugar to syrup...gravity calculations when brewing?

Discussion in 'General Brewing Discussions' started by oliver, Oct 23, 2017.

  1. oliver

    oliver Well-Known Member

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    I had a bag of clear 0L candy sugar rocks for the longest time, never wanted to use it because they take forever to dissolve.

    Tonight I converted 14oz of candy sugar rocks into syrup by diluting and boiling, and now I have golden syrup in a mason jar reading at the 12oz (1.5 cups) line.

    My question is, what is the gravity calculations on this? The calculator online here has candy sugar at 38ppg, should I use that? The amount of sugar hasn't changed, it's just a solution now, right?
     
  2. jeffpn

    jeffpn Well-Known Member

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    So... you’re looking for a solution for your solution?
     
  3. Trialben

    Trialben Well-Known Member

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    I recon it should have the same PPG regardless if it's a solid or a syrup.
     
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  4. J A

    J A Well-Known Member

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    If you use all of it, just calculate as if it were the original amount of candi sugar and don't bother calling it syrup. Nothing changed the amount sugar you're adding, you just added water along with it.
     
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