Author Topic: Raw sugar  (Read 6361 times)

Adamsale

  • Guest
Raw sugar
« on: July 09, 2009, 08:57:34 PM »
I have just purchased Beersmith and am wanting to put in some raw sugar. but cannot find that in the software or it is called something different. please help. :o
Also to stop fermenting at 1020 say for a sweet mead, do i rack off to an other vessel then bottle or just bottle.?? obviously without the priming sugar.

Offline SleepySamSlim

  • Barley Engineer
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 269
Re: Raw sugar
« Reply #1 on: July 10, 2009, 01:39:26 AM »
Table Sugar is included in the Grains & Extracts

Got no ideas on Meade ... still working on beer
Some people tell you the old walkin' blues ain't bad
Worst old feelin' that I've ever had ...
-Robert Johnson

Offline SOGOAK

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 383
Re: Raw sugar
« Reply #2 on: July 10, 2009, 06:04:07 AM »
There are a few types. Demerara turbinado are cane sugar.  I think one of them is listed.  I used it's values to create an adjunct profile for jaggery which is indian palm sugar that is popping up in micros now. I am still getting my first batches carbed, but it gives dry higher abv with smooth texture.  Wouldn't you be concerned with honey in meads?
Good Recipe, Good Ingredients, Good Procedure, Good Sanitation = Good Brew.

Offline UselessBrewing

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 1115
  • Useless Brewing
    • Useless Brewing
Re: Raw sugar
« Reply #3 on: July 10, 2009, 08:01:53 AM »
Also to stop fermenting at 1020 say for a sweet mead, do i rack off to an other vessel then bottle or just bottle.?? obviously without the priming sugar.t
There are a couple things you can do to stop yeast.
1. Cold crash the mead. However if the mead ever warms back up there is a possibility that it will start fermenting again.
2. Use a filtering system that will filter down below 1 micron. This usually works, however it can be expensive depending on what system you use. Large brewery's use plate systems, and I have heard of people using home water filtration canisters also.
3. Potassium Sorbate is what I use. You can get it at most home brew stores that also have wine supplies. This will kill off any yeasts that are present in the mead. However if you add it during fermentation the yeast wont have time to clean up after themselves. Which may cause issues/off flavors in your mead. What I do is let it finish out, add the potassium sorbate, wait for a week transfer to secondary, and add sugar or more honey (Boiled of course) to make it what I want.

Cheers
Preston
The woodpecker pecks, Not to annoy, But to survive!