Dan Abel wrote:

> Note that there is no fructose in the above. That requires another
> enzyme (Mother Nature gave you the first enzyme to convert starch to
> sugar with the sprouting of the seed). The producers of HFCS don't use

I am offline now and can't verify, so don't take this as gospel: I was
thinking that brewing yeasts could handle glucose and fructose directly,
but had to break down sucrose with sucrase (into G and F) first.

A practical effect is that if you're using table sugar to prime beer or
sparkling wine, be prepared for it to take longer. In my experience
priming corn sugar is fully utilized in about 3 weeks and table sugar
takes 5-6 to achieve the same "CO2 volumes". Since I have a
several-batch backlog it is a "distinction without a difference for me";
I won't get to the batch in less than 3-4 months anyhow.



--
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composed offline and synced later.
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