Quote:
Originally Posted by St. Lou Stu
This question is still unanswered though:
"Does this apply for any kind of sugar or is this just white sugar? I know some folks use turbinado cane, corn sugar, honey, etc."
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That is a very loaded question. Sucrose is easy, as it's pretty constant, but others are tougher. Even corn sugar (D-glucose) that gets used a lot in homebrewing can vary quite a bit as it's hygroscopic. The belgian candi sugar is inverted, I believe, so you're dealing with a combination of sucrose, fructose, and glucose. Any guesses how much water you're dealing with? I made some dark candi syrup, and knowing how much sucrose I started with, I was estimating around 37pppg, which ended up pretty close. That's higher than the sugar that kaisersozei's dealing with.
