Turbo Yeast

[Drunken_Jock]

Hi does anyone know how to convert the following to tate and lyle sugar

2.2kilos of turbo sugar or 2.4k of Corn sugar. I have used it with normal sugar before but unsure of the ammount any help would be great.

Jock

 

[corby_brewer]

Now this might just be me being thick, but what is TURBO SUGAR?

 

[Drunken_Jock]

dont know mate the weights i put on there is to go in a 7.5l wash to ferment out with the yeast. But it has been a while since i used it and i Fermented it out in a 25l wash i thought it was 6 bags but not sure and not sure what the SG should after fermentation.

I suppose the question is is there any difference between Corn sugar and normal?

Jock

 

[artyb]

ya gotta love google..... :thumb:

http://www.buttmonkeybeer.com/17/when-h ... u-use-cane

 

[Smokey.]

I use turbo yeast regularly and put 6 bags of sugar in the fv.

 

but not sure and not sure what the SG should after fermentation.

Probably around 0.996

 

ya gotta love google.....

Sounds like they've got corn versus cane **** about tit!

 

[Aleman]

I love this debate about Corn / Cane / Dextrose / Glucose / Sucrose / Beet sugar.

From what I remember Corn sugar is glucose, I Know that Glucose and Dextrose are the same blooming thing (Chemically at least, glucose is a chiral molecule however, and the L rotatory form may not be usable by yeast).

Sucrose is composed of a molecule of glucose and a molecule of fructose joined together by a hydrolitic bond (Water is removed when they combine). When yeast go to work on sucrose they split this bond (using invertase) and transport the glucose across the cell membrane . . . Funny thing is this happens as the sucrose is transported across the membrane (as well as invertase oozing out of the cell and getting to work in the liquid), but people still insist that fermentation starts faster and is cleaner with glucose than with sucrose as the yeast has to switch on the gene to produce invertase and that invertase is the cause of headaches . The fructose is also converted to glucose (some of the bonds are rearranged internally - by another enzyme) and follows down the same metabolic pathway as glucose.

Incidentally fructose is the major sugar (97%) found in honey . . . so how does mead work then ? :wha: :wha: Should be a disgusting cidery tasting drink that is certain to give you a hangover as it's not 'brewing' sugar or dextrose . . . if you were to believe the claims made on t'interweb

Whenever a recipe calls for sugar . . . I use whatever is in the cupboard be it Tate and Lyle or Silver Spoon . . . and use it gram for gram

 

[jamesb]

(Chemically at least, glucose is a chiral molecule however, and the L rotatory form may not be usable by yeast).

And will also give you the runs!

Incidentally fructose is the major sugar (97%) found in honey . . . so how does mead work then ? :wha: :wha: Should be a disgusting cidery tasting drink that is certain to give you a hangover as it's not 'brewing' sugar or dextrose . . . if you were to believe the claims made on t'interweb

Mead always gives me a headache. Although I suspect it's down to the amount I drink in a Mead session rather than anything else.

 

[Cussword]

I love this debate about Corn / Cane / Dextrose / Glucose / Sucrose / Beet sugar.

From what I remember Corn sugar is glucose, I Know that Glucose and Dextrose are the same blooming thing (Chemically at least, glucose is a chiral molecule however, and the L rotatory form may not be usable by yeast).

Sucrose is composed of a molecule of glucose and a molecule of fructose joined together by a hydrolitic bond (Water is removed when they combine). When yeast go to work on sucrose they split this bond (using invertase) and transport the glucose across the cell membrane . . . Funny thing is this happens as the sucrose is transported across the membrane (as well as invertase oozing out of the cell and getting to work in the liquid), but people still insist that fermentation starts faster and is cleaner with glucose than with sucrose as the yeast has to switch on the gene to produce invertase and that invertase is the cause of headaches . The fructose is also converted to glucose (some of the bonds are rearranged internally - by another enzyme) and follows down the same metabolic pathway as glucose.

Just what I was going to say :whistle:

 

Sorry AM, what you said went straight over my head, apart from sugar being sugar.
It reminds of the time when MD was talking about his milling machine and you said......

Is it Just me but I thought Bru Said

Your in Luck, Bbrble burble, wibble, flibble wobble, mibble Bbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibbleBbrble burble, wibble, flibble wobble, mibble This

If I have misquoted, please accept my most humble apologies.