primed with Cane Sugar today, should we be concerned?

Discussion in 'General Brewing Discussions' started by oliver, Apr 2, 2016.

  1. oliver

    oliver Well-Known Member

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    primed with Cane sugar today because we were out of priming sugar, and we typically use 2oz per our 2 gallon batches, and i read that Cane sugar carbonates a little more than normal priming sugar, so we used 50g (instead of 56g) ... are we good to go on that?
     
  2. Hogarthe

    Hogarthe Well-Known Member

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    that should give you somewhere around 2.5 vols of carbonation. So you're good. That should be the right amount for an American style of beer. http://www.brewersfriend.com/beer-priming-calculator/ This link has a calculator for figuring out how much sugar you need for priming.
     
  3. oliver

    oliver Well-Known Member

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    we used that one. curious as to the differences between table sugar and cane sugar, but it sounds like we should be ok.. nothing like waiting 2 weeks to figure it out
     
  4. jeffpn

    jeffpn Well-Known Member

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    My table sugar is cane sugar.
     
  5. Nosybear

    Nosybear Well-Known Member

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    No difference, they're both sucrose. I suppose you could use a different sugar on the table but that one is the most common.

    By the way, beet sugar, candi sugar, demerara, turbinado, palm sugar, even molasses are all ultimately sucrose.
     

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