Priming ingredients

[Fireball13801]

I have acquired some alternate sugars, and would appreciate any advice on whether they are suitable for adding to my bottles for conditioning? If they are would it still be half a teaspoon of each or would the amount required change?
I have some golden syrup, barley malt extract (in a jar), agave syrup and maple syrup.
I was just planning on trying a few bottles of each, and doing the remainder with brewing sugar as normal. Any advice welcome. Thanks.

 

[DethApostle]

I ran this experiment you'd find interesting I think, the post is on my blog (click the www button down there!)

Cheers
DA

 

[graysalchemy]

Personally I just use sugar as I find i get the brew to taste how I want it from the initial recipe. If i want honey in it then i would put honey in the brew.

I have on the odd occasion used some demerara sugar when I haven't had any white and personally I don't think it imparts that much flavour because of the volume of fermentable added for priming.

:thumb:

 

[Kinleycat]

The less fermentable the higher the ratio required.
Syrup is about 77% fermentable so you would need more.
Maple syrup I'm not sure but I used 10ml in 750ml bottles of stout.
Lowicz also the same but if was too sweet.