need resource...

[Maatmes]

Hi everyone. I just signed up to the group.
I have not taken the jump off the cliff yet. I tend to research and try to get all my ducks in a row to determine my plan of attack.

So far I plan on jumping into 5 gallon batches and trying to be reasonable in terms of money investment (balancing my thin wallet/gluttony/convenience)

I was playing with calculator thinking rather then buy an odd mix of sizes of honey (1 gallon + 2 lbs + 1 lb for a 15 lb recipe and maximizing discounts minimizing shipping) I could order 1 gallon which is about 12 lbs then add addition sugar source to flesh out for a medium sweet mead. Calculator tells me about 4 lbs addition sugar for 5 gallon batch. Sweet! (pun intended)

My question now is: Is there a resource that breaks down sugar content of say
corn syrup, molasses, sorghum, brown sugar...etc?
Then I would be able to enter this and adjust for my target
Thanks

-Maatmes

 

[mannye]

Hi everyone. I just signed up to the group.
I have not taken the jump off the cliff yet. I tend to research and try to get all my ducks in a row to determine my plan of attack.

So far I plan on jumping into 5 gallon batches and trying to be reasonable in terms of money investment (balancing my thin wallet/gluttony/convenience)

I was playing with calculator thinking rather then buy an odd mix of sizes of honey (1 gallon + 2 lbs + 1 lb for a 15 lb recipe and maximizing discounts minimizing shipping) I could order 1 gallon which is about 12 lbs then add addition sugar source to flesh out for a medium sweet mead. Calculator tells me about 4 lbs addition sugar for 5 gallon batch. Sweet! (pun intended)

My question now is: Is there a resource that breaks down sugar content of say
corn syrup, molasses, sorghum, brown sugar...etc?
Then I would be able to enter this and adjust for my target
Thanks

-Maatmes

There is a wealth of information here:

http://www.ncbi.nlm.nih.gov/pubmed/?term=yeast+fermentation

But get yourself a sandwich and a comfy chair.

 

[Maatmes]

There is a wealth of information here:

http://www.ncbi.nlm.nih.gov/pubmed/?term=yeast+fermentation

But get yourself a sandwich and a comfy chair.

Thanks,
Like you said lots of info, but a bit to dig thru

from isolated sources and a little math this is what I've found:

brown sugar - 97%
powdered sugar - 98%
banana - 12%
watermelon - 6%
apple sauce - 19%
pineapple - 8%
peach - 8%
apple - 10%

values are approximate since mother-nature likes variability
Do these values of the fruit appear to hold up to your experiences?

Googling mostly just brings up that sugar is bad...

-Maatmes

 

[mannye]

Sugar Is bad until you turn it into booze!

 

[joemirando]

Sugar Is bad until you turn it into booze!

Hey, just remember: Sugar is a fat-free food! <chuckling>

Joe

 

[Chevette Girl]

I used to go to an apiary and fill all my own jars from their bulk honey tank for a discount, but eventually I decided that I might as well get it in big buckets since it WILL all get used. Get two gallons, then you've got plenty of extra for backsweetening the first batch, making another batch with a higher-sugar juice, or a few smaller batches like JAO's, or whatever you want to do with it. It will save on shipping and trust me, you will find a use for it

 

[TheAlchemist]

Aaaaaak! Another paronomasiac!

 

[mannye]

Aaaaaak! Another paronomasiac!

Who? I haven't seen anyone doing anything slightly punny.