Whats the difference ???? (ingredients)

[fatbloke]

Between "corn" sugar and "normal" sugar ?

By normal, I'm thinking either Tate & Lyle's (cane sugar) and British Sugar (beet sugar).

The bloke at the local HBS didn't know but suggested that it's probably just as a sweetening aid so shouldn't make much difference.

If anyone does know, I'd be obliged if you could tell me

TVM

fatbloke

[lockwood1956]

Here you go....

http://stason.org/TULARC/crafts/wine-making-tips/13-Sucrose-Vs-Corn-Sugar.html

Sucrose Vs. Corn Sugar
Both will ferment equally well in your wine, and usually may be used
interchangeably, though in different amounts.

For those of you with really distinguishing palates, sucrose (table
sugar) will give a beverage a fruity character; corn sugar, a malty
character.

3/4 unit of sucrose equals 1 unit of corn sugar; therefore if your
recipe calls for 1 unit of sugar, you should use 1 1/3 units corn sugar

hope this helps
regards
Bob

[fatbloke]

Oh well, that suggests that the recipe will be a little sweeter than expected i.e. it asked for 1.5 lbs of corn sugar, as the HBS didn't have any I just used the same weight of "normal" sugar.

Still, if it tastes half as good as the recipe suggests, then it's gonna happen again.

Oh and for info, the recipe is this

Barkshack Ginger Mead
Ingredients for 5 USgal. (19 L)

7 lbs Light Honey
1.5 lbs Corn Sugar
1 to 6 oz freshly grated Ginger
1 tsp Gypsum
1 tsp Citric Acid
3 tsp Yeast Nutrient
¼ tsp Irish Moss

Boil for 15 mins in 1.5 gal water. Top off to 5 gals in primary.

When cooled to 70-78F add Champagne yeast.

After gravity has fallen to 1.020 or within 7 days rack to a carboy. Age 1.5 months.

Bottle with ¾ C Corn Sugar (optional – if you want sparkling mead).

Age at least 6 months. Flavors will mellow (ginger). Best after 1 year.

[lockwood1956]

It seems a little light on sugar/honey........

what was the starting S.G. ?

[Duffbeer]

Hmm I agree I used 6lb of honey for a two gal batch,an additional 1lb of honey and 1.5 lb of sugar wouldn't surfice for a 5 gal batch, imho.

Saying that I now have noticed US gallons which is hard to configure for a Yorkshire lad,lol.

[StockeyDAW]

Me also agree. Why the Sugar with the Honey? I use in the area of 15 pounds of honey for 5 gallons for my mead and no boiling of the Honey? All is different I guess. Cheers DAW

[fatbloke]

Not entirely sure why the recipe might have the mixed honey/sugar element - whether it's to do with originally having what was available, I don't know.

But if the idea of corn sugar was to give it a slightly malty taste to try and balance the ginger ????? which isn't going to happen as I had to use "normal" sugar.

As with all my brews, they're really just experiments to see what it tastes like i.e. I like the idea/suggestion of flavour that the recipe suggests, but as we know, that changes with fermentation. So it's a wait and see thing. If I don't like it it'll get binned.

It's like saying why the use of a champagne yeast and not a more "general purpose" one??? just to maximise the alcohol level ??? or it's apparent tolerance to high sugar levels in the must ??? Dunno!

I'm still waiting for the fermentation to kick in as it was nearly midnight last night before it was cool enough to pitch the yeast. So it's currently sitting silently (not sure how good the seal is on the bucket though, it has got a bubbler valve in the top so I'm waiting to see if theres any activity).

Oh and the SG was about 1060 (if I read the hydrometer correctly)

regards

fatbloke

p.s. Oh and I actually used 8 lbs of honey + the sugar, and as I've basically modified it to approximate litres i.e. 1 US gallon is about 3.8 litres - this is so that it fits into the "carbouy" (actually a polycarbonate "bottled water" container that holds 18.9 litres = 5 us gallons)

[lockwood1956]

Experimentation is half the fun isn't it?

at 1.060 starting S.G. though, the maximum alcohol by volume achievable is 9.5%, this is fine if it's going to be a wine that is drunk early, but will not be suitable for aging any length of time, but if you plan on fermenting it and then drinking it early, then its all good.

You can find a lot of info on yeast types and effects on fermentations here

http://www.winesathome.co.uk/forum/showthread.php?t=945

Personally, I will never use a general purpose yeast again.

hope this helps
regards
Bob

[fatbloke]

Experimentation is half the fun isn't it?

at 1.060 starting S.G. though, the maximum alcohol by volume achievable is 9.5%, this is fine if it's going to be a wine that is drunk early, but will not be suitable for aging any length of time, but if you plan on fermenting it and then drinking it early, then its all good.

You can find a lot of info on yeast types and effects on fermentations here

http://www.winesathome.co.uk/forum/showthread.php?t=945

Personally, I will never use a general purpose yeast again.

hope this helps
regards
Bob

Doh! Yet more to read. Curiously though, all of the ones that are mentioned in "The Compleat Meadmaker" by Ken Schramm are listed, my problem is where to get some of them to try. Plus which is the best recipe etc etc etc. Then theres the agro of where to obtain so called "specialist" honey, to heat the mix or not to heat, etc etc etc.

My questions could go on and on! But they won't, not for the moment anyway. I think I'll just keep on digging about (particularly here as there seems to be a wealth of stuff tucked away).

If it doesn't turn out particularly strong, it's not too much of a problem. I might even split the batch a little and try adding some extra stuff i.e. extra honey, or maybe if I get round to making some moonshine, add a bit, I don't really know.

As I say, it's all about experimenting at the moment. Too see what I can come up with!

TVM for the link though Bob - now I've just got to work out a) which yeasts on the list are available in small quantities and b) who actually sells them, then I can just make 3 or 5 gallon batches to trial, but with different yeasts to see what effects they have.

regards

fatbloke

[lockwood1956]

http://www.brupaks.com

they are the wholesaler and they have a list of their retailers on the site
click here to find the shop closest to you

http://www.brupaks.com/stockists.html

hope this helps
regards
Bob

[fatbloke]

http://www.brupaks.com

they are the wholesaler and they have a list of their retailers on the site
click here to find the shop closest to you

http://www.brupaks.com/stockists.html

hope this helps
regards
Bob

Their website didn't seem to list anything in the way of yeast though. I can find lalvin products (well some of them), but I couldn't find much about Red Star, Wyeast or White Labs.

So I'm still looking. Thanks for the link anyway, they certainly have _some_ good stuff.

regards

fatbloke

[StockeyDAW]

FB -- Try this one it has all the wyeast information. I have use the sweet liquid activator yeast and forund it terrific. But as always everyone has their own preferences. Cheers DAW http://www.wyeastlab.com/index.htm

[StockeyDAW]

http://www.wyeastlab.com/ Other link does not work try this one? Cheers DAW

[lockwood1956]

I fixed the first link Daw...there was no gap between the URL and the smilie

regards
Bob

[Hippie]

See there Bob! Those smilies are not always the best thang! Here's ya one anywho!