Re: [new_distillers] Re: Cane sugar
- Subject: [new_distillers] Re: Cane sugar
Sorry for the stupid Questions but I'm so new at this.
Ok the question is.Can l use the ordinary cane sugar from the supermarket?
What turns your crank? Many questions asked are a shortcut to that which
many have experimented with. No problem there, but the fun (or futile
endeavor) of this hobby is to see what's over the next hill. Try any sugar.
Let us know how it did. Read stuff. If you had, you would not had this
Knowledge is power.
ellathai2000 wisely retorted:
Have another drink and calm down.better still have several.
There is nothing wrong in asking questions and learning
I heartily agree with Ellathai2000.
There are so many different types of sugars that it can be confusing to
someone new to the hobby to know which can be used and which should be
avoided. Many 'old hands' would be hard pressed to describe all the
different types of sugars there are, and which are fermentable. In fact, of
all the many aldohexoses there are, and all the different isomers of them
that exist, only glucose and fructose are readily fermentable. Ordinary cane
sugar from the supermarket is primarily sucrose, which is a disaccharide
made up of one glucose and one fructose molecule, each bonded tightly
together. Want to tell us how this bond is broken up so that it can be
rendered fermentable, or is that just another stupid question?