Search results for "sucrose"

A quick and easy way to carbonate your beer! Add one of these carbonation drops to each 12 oz beer bottle, or two drops to a 22 oz bottle, while you're bottling your beer. These pre-measured lozenge shaped drops give you an exact amount of glucose and sucrose in you beer bottle. These drops are prefered by some homebrewers for the consistent, predictable levels of carbonation that they can achieve. They dissolve quickly and are easy to use. 27% glucose and 73% Sucrose. 250 grams or .55 lb per bag. Approximately 80 drops per bag.  

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One fourth as sweet as cane sugar (sucrose) and non-fermentable by yeast. Use lactose when you want to sweeten a dry or bitter wine or beer. Also used to add sweetness and body to beers such as sweet stouts (milk stouts). Add a small amount, mix, and taste. Lactose can be added until desired flavor is obtained. There is no fermentation period or rest needed, so wine/beer may be bottled immediately. Add to hot water and mix thoroughly before adding to wine/beer. Add at end of fermentation, before bottling. Usage: 8 oz. per 5 gallons, or to taste Common name: Milk sugar

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Our Rum Distillery Yeast is an Osmophilic Saccharomyces Cerevisiae strain especially suited to 50:50 blend of molasses and sucrose fermentations to 15%ABV. Contains complete nutrition for rapid fermentation. Producing full, rich fruity aromatics, it also includes amyloglucosidase enzyme for breaking longer-chain sugars for optimum yield. Sufficient for 6.6 gallon fermentation. Statistics: Max Sugar Quantity: 15%ABV Ideal Water Start Temp: 86° F Ferment Temp Range: 77 - 86° F (25 - 30° C)

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Otherwise known as Raw Sugar, Demerara sugar is about 97% sucrose, so most of it will ferment out, and will not impart much to the body of your beer. Generally used in darker beers, as the light brown color of the sugar will affect the color of your beer.

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The ideal yeast for producing a very neutral, clean base for hard seltzers, canned cocktails, further distillation, etc. Works with malt or sugar fermentations Includes nutrients and pH buffers to keep fermentation humming to finish Able to handle high levels of ethanol and osmotic pressure Ferments clean up to 80°F ​Our motto is to Empower Your Creative Vision. Origin is a unique style of yeast used to create a neutral alcoholic base that acts as the Origin upon which you layer other flavors. Perfect for Hard Seltzers, Canned Cocktails, and whatever else you can dream up. Also great for neutral washes designed for distillation and tough to ferment honey-based mead fermentations. Works on both sugar, honey, and malt-based fermentations. The secret sauce is a very neutral, high alcohol tolerant yeast combined with nutrients and pH buffers. The non-urea-based nutrients help the yeast in simple sugar mediums naturally low in nutrients. pH buffers ensure a high enough pH to allow the yeast to run to completion in even the toughest of situations. The yeast strain used in Origin is a very low producer of H2S and fruity esters resulting in a clean final product. Origin stays clean at higher fermentation temperatures up to 80°F. Origin could technically be called a Turbo Yeast being packed with nutrients. However, we don't like that association as many turbo Yeasts are not selected and assembled for quality and flavor but rather price and speed. Turbo Yeasts also do not include pH buffers. Origin will work with all commonly used sugars, including sucrose, dextrose, and liquid invert sugar. When fermenting wort from malted barley, use our Brutzyme Glucoamylase Enzyme to break down α-1,4 and α-1,6 glycosidic linkages of starch, dextrins, and oligosaccharides for a drier, more fully attenuated final product. Pilot batches should always be performed to find the optimum final product for your further vision. Directions: Add 10 to 20 g per gal (2.5 to 5 g per liter) directly into your fermentation with no hydration required. Ferment between 65 to 80°F (18-27°C). We recommend starting with a dosage of 15 g per gal (4 g per liter) and adjusting as desired in future batches.

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VEE GEE® X-Series Handheld Refractometers are exceptionally simple to operate and provide quick, accurate measurements.  This beer refractometers is an excellent way to measure the sugar content in your wort during the mash, pre-boil, and post-boil steps of the process. The Beer Wort Brix Refractometer features dual scales in Specific Gravity and Brix.   Easy to Use Operation consists of placing 1 or 2 drops of sample on the prism, closing the daylight plate over the sample, then looking through the focusable, cushioned-rubber eyepiece for the readings.   Tool-Free Calibration The VEE GEE® exclusive Zero-Ring eliminates the hassle of using a separate tool for calibration. Simply place a few drops of distilled water or liquid standard (R.I. oil or prepared sucrose solution) on the prism, turn the built-in Zero-Ring until the shadow line is at the correct value of the liquid, and secure the set screw that's it.   Accurate Featuring the largest, easiest-to-read scale available; with clear, sharp figures, screen shading, and incredible contrast. These features significantly enhance overall accuracy even when several different operators use the instrument. Automatic Temperature Compensation frees the user from having to re-calibrate in work environments with large temperature swings. The effective compensation range is 50-86 F(10-30 C). All units feature rubber grips on the body, which block the transmission of hand heat to reduce temperature errors.    Durable The X-Series models feature rugged construction to provide years of reliable use. The prism is mounted in an all-metal housing which allows the sample and prism to reach temperature equilibrium quickly. Also feature non-roll stands to ensure that once the units are placed on a table or bench top, they won't be prone to roll off the surface.   Compact & Portable The small size of the X-Series models allows them to be used anywhere the field, plant, or lab.   Scale: SG & Brix Range: 1.000-1.130 SG or 0-32% Brix Resolution: 0.2 Accuract: ± 0.2 ATC: 10 to 30 ºC (50 to 86 °F) Calibration Liquid: Distilled Water    

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Granulated corn syrup solids with dextrose mostly converted to maltose. Mimics barley malt extract in fermentation profile. 56% Maltose, 16% maltotriose, 8% dextrose, and 20% higher saccharides. Can be used to increase alcohol content while maintaining mouthfeel and body.  

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