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Offline whaler  
#1 Posted : Friday, February 07, 2014 5:41:43 PM(UTC)
whaler


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"Anybody ferment up a big ol mound of this stuff? I am supposing that its generally the same as using corn syrup. Since this stuff is way sweeter than regular ol cane sugar, I would think you would have to use as much. I would also go so far as to say the complexity of flavors would be worth the run.....

Im just trying to explore all avenues.... its good to have a wide menu to select from Tongue"
Offline Hokey  
#2 Posted : Friday, February 07, 2014 6:01:29 PM(UTC)
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I have only done a couple All Gain mashes, sugar heads and all cane sugar washes. It would be interesting to hear if there is a difference
Offline whaler  
#3 Posted : Friday, February 07, 2014 6:07:25 PM(UTC)
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Im positive there is a difference. Im guessing like mead. It cost somewhat more than sugar....like 70 bucks for a 50 lb bag to my door. Yea somewhat more. heh. I figure it just a hobby....steam that money away!
Offline whaler  
#4 Posted : Saturday, February 08, 2014 2:22:56 AM(UTC)
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I looked and looked but didn't seem to find any recipes using granulated fructose sugar. It's mentioned several places but I could find 1 recipe. Guess I'm going to have to create one. I'm gonna check my local outlet also, see if I can get it cheaper!
Offline RCRed  
#5 Posted : Saturday, February 08, 2014 5:26:22 AM(UTC)
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Aye, not much on them, but I liken it unto using fresh fruit as that's the common source of fructose. I've seem commentary that a bill of 1.5 cane should translate to 1.125 or 1.25 fructose depending on your desired SG, but I have not tried this myself. While they are different structures, it's still a sugar and the yeast will consume Wink But wow, start small at them prices - I recently caught sugar on sale at Costco for 14.50 for 50lb (Normally 17.99) No dishonor in making a small pilot batch Wink
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