Cane sugar/ Dextrose conversion
Fred Leiter
I am new to all this and was just about to start
my first batch of home brew. My question was this.
The kit I bought calls for the use of cane sugar,
from what I have seen everyone suggests using
dextrose or malt etc.., I have powdered dextrose I
can use but do not know what the conversion amt
would be ie: 1cup of sugar = x amount of powdered
dextrose
Any help is greatly appreciated.
Fred Leiter
BCI/Nortel RTP,NC
Micheal Seachrist
I'm not completely sure myself but I was always told that the ratio was
1:1. so if it calls for 1 lb of cane replace with 1 lb of the other.
Now on to another topic. I would personally recommend that you use DME
instead of Dextrose. The use of to much suger can lead to cidery
flavors. The rule is that suger shouldn't be more than 20% of you
recipe. (This is the max I normally never get over 10%) Just a thought,
but I think that you will like the finished product better.
Mike
Brad McMahon
Fred Leiter (lei...@mindspring.com) wrote:
:
: I am new to all this and was just about to start
: my first batch of home brew. My question was this.
: The kit I bought calls for the use of cane sugar,
: from what I have seen everyone suggests using
: dextrose or malt etc.., I have powdered dextrose I
: can use but do not know what the conversion amt
: would be ie: 1cup of sugar = x amount of powdered
: dextrose
: Any help is greatly appreciated.
The conversion is one for one. If it says add 1kh of table
sugar, then add 1kg of of dextrose. You would be better
off adding 1kg of Dry Malt Extract though.
: Fred Leiter
: BCI/Nortel RTP,NC
Reverend Tweek
Bill Velek <ve...@cyberback.com> wrote:
> I'm a newbie, and I don't even know what corn-sugar
>costs in the supermarket but he charges $1.25 per pound or $5.00 for 5
>pounds. I don't have much choice in suppliers -- he is about 40 miles
>from my home, but the next closest supplier I know of is about 150 miles
>away.
Hmmm, Don't know how it is you your parts, but around here, malt
extract goes for about $1.25/lb... For that price, if I had a recipe
which called for corn sugar as a low cost adjunct, I'd say heck with
the low cost and go with the malt. (Unless the lack of malt is a
prime ingredient of your recipe.)
--
Reverend Tweek Spiritual Advisor and Religious Liaison
DataBasix mailto: tw...@databasix.com
---------------------------------------------------------------------------
Followups to Enoch and Cramer are deposited in alt.fan.kooks.mikael-enoch
Bill Velek
Brad McMahon wrote:
> The conversion is one for one. If it says add 1kh of table
> sugar, then add 1kg of of dextrose.
I have a related question -- about dextrose. I believe I've heard the
terms "dextrose" and "corn sugar" used pretty-much interchangeably, as
if they are one and the same thing. However, my brew-supplier told me
that there is a difference, and that the dextrose that he sells is
different from the corn sugar you can buy in the supermarket. He said
that his is specially treated or has something extra in it or
something. I'd like to know if he is just feeding me a line to get me
to buy his dextrose; I'm a newbie, and I don't even know what corn-sugar
costs in the supermarket but he charges $1.25 per pound or $5.00 for 5
pounds. I don't have much choice in suppliers -- he is about 40 miles
from my home, but the next closest supplier I know of is about 150 miles
away.
Thanks. Bill Velek
Gary Ailes
On <06 Oct, 20:40>, tweek@netcom=ADNO.SPAM=ADcom (Reveren wrote to All :
t(> Bill Velek <ve...@cyberback.com> wrote:
t(> > I'm a newbie, and I don't even know what corn=ADsugar
t(> >costs in the supermarket but he charges $1.25 per pound or $5.00 for =
5
t(> >pounds. I don't have much choice in suppliers =AD=AD he is about 40 =
miles
t(> >from my home, but the next closest supplier I know of is about 150 mi=
les
t(> >away.
t(>
t(> Hmmm, Don't know how it is you your parts, but around here, malt
t(> extract goes for about $1.25/lb... For that price, if I had a recipe
t(> which called for corn sugar as a low cost adjunct, I'd say heck with
t(> the low cost and go with the malt. (Unless the lack of malt is a
t(> prime ingredient of your recipe.)
Where are you from? Here in PA, USA, DME is almost $4.00 a pound, Liquid =
extract goes for $8=AD12 for 3.3 lbs. I _WISH_ I could get extract for 1.=
25 a pound! Heck, I may drive to where you live!
... Read the docs? Wow, what a radical concept.
Bill Velek
Gary Ailes wrote:
> Where are you from? Here in PA, USA, DME is almost $4.00 a pound, Liquid extract goes for $812 for 3.3 lbs. I _WISH_ I could get extract for 1.25 a pound! Heck, I may drive to where you live!
The heck with driving; if there's that much difference, it would pay to have it SHIPPED, so I, too, would like to know where I can get DME for $1.25/lb. As I said earlier, my local supplier here in
Arkansas charges $1.25/lb for dextrose and $3.00/lb for DME; does anyone know if this can be purchased significantly cheaper through mail-order? I won't mind buying in large bulk, but probably not
more than about 50 pounds at a time.
Thanks. Bill Velek
Bill Velek
Gary Ailes wrote:
Thanks. Bill Velek
P.S. Bad enough that I have to keep redoing messages to people who "munge" their e-mail address when I don't notice it, but I sure wish people would not be so cryptic without some accompanying
instructions. Don't have time to keep trying yours, Gary.
Bill Velek
Reverend Tweek wrote:
> Hmmm, Don't know how it is you your parts, but around here, malt
> extract goes for about $1.25/lb...
My supplier (the only one within reasonable distance) charges $9.00 for a 3
pound bag of light dried malt extract, and $1.50 for one packet of Cooper's
yeast. I considered getting it, but then decided to get a few kits with
extract in them because I didn't think the price was much different: I bought
Ironmaster Porter -- a 4 pound can of hopped extract (ingredients indicate no
syrup) for $13.25, which includes the yeast, which means I'm getting 4 pounds
of extract for $11.75 which is just under $3.00 per pound. I also bought Edme
Red Ale, another 4 pounds of hopped extract, with yeast, for $14.50; however, I
notice that the can of extract indicates glucose syrup as an ingredient -- it
has an original gravity of 1056 - 1060 when mixed with 5 gallons of water, so I
don't know if there's a way to determine what the percentage of glucose to malt
is, or does DME and glucose has the same gravity?
Also, I haven't been checking out mail-order because I figured the shipping
would offset any savings; do you think that that's correct, or do you think
it's worthwhile to look into mail-order?
Thanks. Bill Velek
Reverend Tweek
Bill Velek <ve...@cyberback.com> wrote:
>Gary Ailes wrote:
>
>> Where are you from? Here in PA, USA, DME is almost $4.00 a pound, Liquid
>>extract goes for $812 for 3.3 lbs. I _WISH_ I could get extract for
>>1.25 a pound! Heck, I may drive to where you live!
That $1.25/lb I mentioned for extract was a ballpark. I believe it's
more like $1.50/lb, and I didn't say DME, I just said "extract"...
although, if you are paying $4/lb for non-special DME, for a buck less
a pound, you might investigate mail order. Too bad Fantastic Fermentations
isn't on the net (although I think they do have an 800 number) but you might
try www.hoptech.com.
>Arkansas charges $1.25/lb for dextrose and $3.00/lb for DME; does anyone
>know if this can be purchased significantly cheaper through mail-order?
>I won't mind buying in large bulk, but probably not
>more than about 50 pounds at a time.
For DME, Hoptech wouldn't be cheaper... but you might try finding the
800 number for Fantastic Fermentations (martinez... although they
recently moved to Walnut Creek) which will turn up on a Alta Vista
search in an 1-800 hombrew supplier list.
Kevin Doerr
Brad McMahon wrote:
>
> Fred Leiter (lei...@mindspring.com) wrote:
> :
> : I am new to all this and was just about to start
> : my first batch of home brew. My question was this.
> : The kit I bought calls for the use of cane sugar,
> : from what I have seen everyone suggests using
> : dextrose or malt etc.., I have powdered dextrose I
> : can use but do not know what the conversion amt
> : would be ie: 1cup of sugar = x amount of powdered
> : dextrose
> : Any help is greatly appreciated.
>
> off adding 1kg of Dry Malt Extract though.
>
> : Fred Leiter
> : BCI/Nortel RTP,NC
I found this in the Technical Articles at the Brewery:
[snip]
Dextrose is also fully fermentable but its chemical composition means
that an extra 15% (by weight) is needed to get the same carbonation
level as with sucrose. It's easiest to do the basic calculation for
sucrose and then add 15%. In the above example requiring 6 g/l (0.8
oz/US gall) sucrose, you would need 7 g/l (0.9 oz/US gall) dextrose.
[snip]
Kevin