sugars differ?

[Brewer #407253]

Hi I found this site looking for a sugar priming calc.
my question is: Is there any difference in the table sugar on your list and the sugar we use in Denmark (turnip sugar) as table sugar in regards to Co2 ?

 

[Minbari]

Different sugars have different fermentability. Usually not a huge difference. Turnip,beet and cane, I think, are in the same category

 

[Sandy Feet]

Damn good question. There is a difference in corn sugar vs. beet/table, but not sure about turnip.

 

[sbaclimber]

Not 100% sure, but I think turnip vs beet is just a difference in translation. Here in Germany, we have primarily beet sugar and I would be extremely surprised if the sugar in Denmark is any different.
As I understand it (and Sandy Feet points out), "table sugar" can be made from either cane or beet and for all (brewing) intents and purposes, there is no difference.

 

[Donoroto]

If we stick to more scientific names, the sugars in cane, beets, and turnips are all sucrose. Corn is different, but not by much.

 

[Bigbre04]

Its been a long time, but basically the longer the sugar chain(maltose, maltodextrin, etc. vs dextrose, fructose, etc) the more "work" it takes to break it down. The yeast will generally consume the shorter chain sugars first, leaving the longer chain sugars until last if they can even consume them. This is why higher mashing temps produce sweeter finished beers(higher mash temp equals longer sugar chains).

I am not sure what the best sugar for priming would be, but I assume that the smaller and simpler the better. The yeast are gonna be struggling by this point, so using a complex sugar could leave unwanted sweetness in the final product.

Sucrose turns into fructose and glucose(dextrose). Dextrose is already as small as it can get so your yeast will consume it first potentially running out of energy and leaving the fructose behind.

I would assume that Dextrose(glucose) would be the best option for priming sugar, but I dont know for sure.

This is a good explanation in regards to mashing and brewing.
https://byo.com/article/sweetness-brewing-sugars-how-to-use-them/

other things that might help
https://byo.com/article/whats-in-your-wort/
https://brewerylane.com/beer/fermenting-sugars

 

[Minbari]

Its been a long time, but basically the longer the sugar chain(maltose, maltodextrin, etc. vs dextrose, fructose, etc) the more "work" it takes to break it down. The yeast will generally consume the shorter chain sugars first, leaving the longer chain sugars until last if they can even consume them. This is why higher mashing temps produce sweeter finished beers(higher mash temp equals longer sugar chains).

I am not sure what the best sugar for priming would be, but I assume that the smaller and simpler the better. The yeast are gonna be struggling by this point, so using a complex sugar could leave unwanted sweetness in the final product.

Sucrose turns into fructose and glucose(dextrose). Dextrose is already as small as it can get so your yeast will consume it first potentially running out of energy and leaving the fructose behind.

I would assume that Dextrose(glucose) would be the best option for priming sugar, but I dont know for sure.

This is a good explanation in regards to mashing and brewing.
https://byo.com/article/sweetness-brewing-sugars-how-to-use-them/

other things that might help
https://byo.com/article/whats-in-your-wort/
https://brewerylane.com/beer/fermenting-sugars

Yup, which is why most people use corn sugar (dextrose) for priming.