Corn Sugar, also known as Dextrose, or priming sugar can be used as bottling sugar. It can also be used as a cheap fermentable sugar, when used up to 15-20 percent of total fermentable sugars. It produces a lighter body. Higher proportions will produce a cidery flavor in your beer. Pure Dextrose converted from corn starch. 100% fermentable. 55Brix @ 30 Deg. C
- Highly fermentable sugar for beer, wine and cider making
- Increase alcohol content without increasing body or flavor
- Provides a 'cleaner' flavor compared to sucrose (table sugar)
- Can be used to impart desired characteristics found in light beers, Belgian ales and more
- priming bottle-conditioned beer, use 4-5 oz. per 5 gallons
- 1 oz. of priming sugar is equal to approx. 3.5 tablespoons
Corn sugar for brewing, also known as Dextrose, is the simplest form of sugar making it highly fermentable. It is an economical choice for homebrewers and wine makers who want to boost the level of fermentable sugars, add a light and crisp flavor, lighten the body of the beer or wine or reproduce characteristics found in some styles. Normal usage is as much as 25% of the total fermentable ingredients in a recipe by weight. Small amounts of about 5% or less usually add no detectable flavor while additions of 10 to 20% can make a significantly alter the flavor. The addition of yeast nutrient is strongly encouraged to supplement the lack of natural yeast nutrients found in sugar.
Corn Sugar vs Cane Sugar
Chemically speaking corn sugar(dextrose) is pretty simple, it'll ferment fast, quick, and clean. That's why it's the home brewers choice for priming, well that and it's cheap.
Table sugar (sucrose) is a few steps more complex than dextrose. It'll have undergo about 3 conversions to get to where dextrose is at.
If you're adding a little bit the subtle nuances probably won't matter, if you're trying to bump abv by 1% then the sucrose might stress your yeast out a little more than dextrose leading so more ester(flavor/smell) production.
Another thing to consider is that working over your yeast a second time might make more go to sleep and you will have less active yeast when it comes to prime time.
Corn sugar (Dextrose) is also for priming bottle-conditioned beer, use 4-5 oz. per 5 gallons.
We add a priming solution just before bottling to provide carbonation to the beer in the bottle. Boil 3/4 cup (4-5 oz by weight) of corn sugar in two cups of water. Cover the pan and allow it to cool.
Combine beer and priming sugar. The best method for preparing the beer and priming sugar solution is to use a separate container the same size as your fermentor as a "bottling bucket." Clean and sanitize it and pour the priming solution into it. Next, siphon the beer from the fermenter into the bottling bucket. Don't simply pour the beer into the bucket, and don't let the beer splash as you siphon it in. Instead, put the end of the siphon under the surface of the beer as it fills. The swirling motion of the beer as it enters the bucket will be sufficient to evenly mix the priming solution into the beer without aeration.
If you don't have a bottling bucket, you can gently pour the priming solution into the fermentor and gently stir it. Allow the sediment in the fermenter to settle for 15-30 minutes before proceeding. You can fill the bottles using the bottle filler attachment on your siphon.
Nomograph for determining more precise amounts of priming sugar. To use the nomograph, draw a line from the temperature of your beer through the Volumes of CO2 that you want, to the scale for sugar. The intersection of your line and the sugar scale gives the weight of corn in ounces to be added to five gallons of beer to achieve the desired carbonation level.
Typical volumes of CO2 for various beer styles:
British ales 1.5-2.0
Porter, Stout 1.7-2.3
Belgian ales 1.9-2.4
American ales 2.2-2.7
European lagers 2.2-2.7
Belgian Lambic 2.4-2.8
American wheat 2.7-3.3
German wheat 3.3-4.5