What is the difference between using Sugar or golden syrup?

[LewisA]

I've noticed that people use both and I was wondering what the advantages and disadvantages are of each or why you would use one over the other?

Many thanks

Lewis

 

[Moley]

There is a popular myth, perpetuated by CJJ Berry in “FirstSteps” that invert sugar syrup ferments more readily than standard cane or beet granulated sucrose.

In 95% of my winemaking, all I use is regular granulated white, which ferments out completely and cleanly. Occasionally I might use brown or demerara, which will impart some colour and a slight flavour of its own. Likewise with golden syrup, but I have only ever used that once or twice.

 

[denpat]

hi
I agree with moley on this (and it keeps cost down)
Happy brewing
den :

 

[LewisA]

There is a popular myth, perpetuated by CJJ Berry in “FirstSteps” that invert sugar syrup ferments more readily than standard cane or beet granulated sucrose.

In 95% of my winemaking, all I use is regular granulated white, which ferments out completely and cleanly. Occasionally I might use brown or demerara, which will impart some colour and a slight flavour of its own. Likewise with golden syrup, but I have only ever used that once or twice.

Ah ok ok so the only difference using Syrup/Brown Sugar over standard White sugar is that they produce different tastes and colours?

hi
I agree with moley on this (and it keeps cost down)
Happy brewing
den :

That is true white sugar is definitely cheaper lol thanks

 

[BarnsleyBrewer]

Last time I did a brew with white sugar it was prone to giving me an hangover, and it was only 4.5% and didn't overdose either. :wha:

 

[spudbasher]

So brewing sugar, (dextrose,glucose),is only for beer?