Sugar! Sugars an't sugars.

[sailorjerry]

I Have a question a little bit off topic but is to do with sugars,

Now im only new to this game and i bought the full set up. Got a Turbo 500 with the copper artesian Condenser.
When i bought the pack it came with 6kg of Still Spirits Sugar and it worked great, made a great batch.
Then i thought to save some cash i used 6kg of Woolworths home brand sugar instead.
There was a big difference while it was in the vessel fermenting in that the still spirits sugar made my airlock bubble like i was shaking coke but now the castor sugar hardly moves my airlock ?
I used the same still spirits classic yeast and a bag of turbo carbon but some thing is completely different ?

Any ideas ?

[Sam.]

The brewing sugar I will assume is mainly dextrose or some other easily fermentable sugar.

What other sugar did you use? You said Castor but surely that was more expensive than normal white sugar? (Castor sugar is finer crushed normal sugar anyway).

Where the ferment temps the same in your two tests? Aeration the same? Volumes the same? How old was the yeast in either one?

End of the day if it takes a couple more days to ferment but the end product is the same but you did it a heap cheaper then is there a real problem? :think:

Oh yeah and fuck that turbo yeast off too :D

Just read your other post, is the problem that your wash turned to jelly? :laughing-rolling:

[sailorjerry]

The brewing sugar I will assume is mainly dextrose or some other easily fermentable sugar.

What other sugar did you use? You said Castor but surely that was more expensive than normal white sugar? (Castor sugar is finer crushed normal sugar anyway).

Where the ferment temps the same in your two tests? Aeration the same? Volumes the same? How old was the yeast in either one?

End of the day if it takes a couple more days to ferment but the end product is the same but you did it a heap cheaper then is there a real problem? :think:

Oh yeah and fuck that turbo yeast off too :D

Just read your other post, is the problem that your wash turned to jelly? :laughing-rolling:

Yeah i think that was the problem, but it ended up fermenting nicely i think

[droo1966]

I use caster suger exclusively and have great results.

I'm paying $29 for a 25kg bag at my local bakery.

I always invert my sugar.

[Sam.]

I use caster suger exclusively and have great results.

I'm paying $29 for a 25kg bag at my local bakery.

I always invert my sugar.

Thats a resonable price but seriously castor sugar is just finer crushed table sugar (sucrose) :handgestures-thumbupleft:

[MacStill]

If I could get sugar that cheap I'd probably get a couple more wash's going :D

[drunkmore]

Aldi store white sugar 2 kg bag $1.89 :teasing-tease:
Less than a $ a kilo :text-thankyoublue:
Shit sorry bloke you ain't got Aldi in WA yet, website says two years

[dogbreath vodka]

Woolworths - 3kg sugar $2.89 from memory :D :D

DBV

[Aussiedownunder01]

Aldi store white sugar 2 kg bag $1.89 :teasing-tease:
Less than a $ a kilo :text-thankyoublue:
Shit sorry bloke you ain't got Aldi in WA yet, website says two years

Yes aldi isent it funny the looks you get with 1/2 trolley of sugar and about 20 tubs tomato paste :oops:

[Andy]

many have mentioned if you grind white sugar you get castor sugar. If you continue to grind it you will get icing sugar. Sometimes when you by icing sugar there will also be some starch or some other anti-caking agent in it so it remains that nice powder.

[deejay]

i got a 25 kg bag of plain sugar from costco for 22 bucks in melbourne

cheers :handgestures-thumbupleft:

[drunkmore]

i got a 25 kg bag of plain sugar from costco for 22 bucks in melbourne

cheers :handgestures-thumbupleft:

Thats a good deal :clap: once again WA is in the not in your life time frame
Costco are not looking at WA for at least three years