What’s the difference between brewing sugars

Davin describes the different sugars and what difference they make to the finished beer or wine.
Is there a difference between the sugar you buy in the grocery store (supermarket) and brewing sugar? Yes there is and Davin explains the difference.
What’s beer enhancer and why should you use it when making a beer kit instead of sugar.
What is spraymalt, dry malt, powdered malt, liquid malt extract? And how do you use them and why.
Basically they all do pretty much the same thing - provide food for the yeast to eat to turn to alcohol. But they all add different things to your finished brew.
Oh and if you want to make malteesers, then you’ll need malt. Yes malteesers, horlicks, mars bars and lots lots more are made from the same malt extract that you can use to brew beer.
For more details, visit our Brewing Sugars & Spraymalts page on our website - www.brewbitz.com/collections/...
Read more about the different sugars and how they will make your beer and wine taste different by reading our blog on why not all sugars are the same - www.brewbitz.com/blogs/news/n...

[@thomaslowe6963]

You are the man have answered a lot of questions I had probs with making wine thanks

[@Brewbitz]

Cheers. Glad we could help

[@timgoswell9036]

Excellent info as ever Davin. Cheers! :)

[@ChooChooThom]

Answered all the questions I had as a new starter in beer brewing, thanks

[@Brewbitz]

Glad I could help!

[@kennyscott1089]

Excellent. Changed what I normally do for sure

[@countmorgrimm9906]

Thanks so much for this. Very helpful indeed.

[@ChampagneProperty]

Thank you for sharing your knowledge, I really enjoy your videos, you have taught me how to make wine :) xx

[@Brewbitz]

Thank you. More to come.

[@JustaSpaceCowboy]

Thanks for clearing this up 😊

[@Brewbitz]

Cheers

[@JETJOOBOY]

Nicely! I've been wondering for ages!

[@Brewbitz]

Glad I could help!

[@mattbroadbent7565]

Excellent video, very interesting...

[@lesterrobinson3169]

Very informative!

[@paulclarke267]

thanks for the information im just starting to get into home brewing and the videos are very helpful thanks

[@Brewbitz]

Glad to help

[@harrycarry9896]

Very informative dealing with one topic at a time is i think the best way to learn thanks.

[@Brewbitz]

Cheers

[@Jayvetron]

Awesome video, Thanks!

[@Brewbitz]

Thanks. Glad you like it.

[@kyleslazyboy]

thanks for the info

[@asterixborden-koi6881]

Thanks Davin always wanted to know about the Difference in these sugars thanks M8

[@Brewbitz]

Any time!

[@neilmaddison2851]

As usual an excellent video

[@Brewbitz]

Glad you enjoyed it

[@Christian-ve1wi]

Ooh interesting I have a stout kit, milk stout maybe on the way. Thanks mate..

[@val6112]

Thanks Davin. I always wondered👍👍🙈

[@Brewbitz]

Happy to help!

[@garyfff4757]

Excellent video as usual ,I'm a convert brewing sugar is the way forward for myself!

[@TomTomTomTom538]

Me too, sweet wines get sickly and boring real quick! I prefer 100% dryness and then backsweeten if necessary

[@genericuser8157]

So davin for your blackberry wine would you recommend granulated or brewing I would prefer granulated as I like a sweet wine but you used brewing so my question is will it make a good bramble wine with granulated? and I guess my de gassing time will increase which I can counter with whipping is that right?

[@stuartsmith9215]

👍 bob on. Thanks

[@thekarmafarmer608]

Hi Davin. Firstly, thanks for posting these helpful videos. Also, I was told that I could use a blend of supermarket white sugar with a demerara sugar? It supposedly gives a more complex flavour. Have you also heard this. I want to start an elderflower champagne soon. Then I want to go on to a hedgerow wine. I would like to use a blend of sugars because I don`t really like white sugar. Thanks for any advice you can offer. Peter

[@Brewbitz]

You wont taste the white sugar. You will get a treacle / molasses flavour from brown sugar that doesnt work with many wines.

[@jonathang.5092]

Hi, great video very helpful. I've been getting consistently poor carbonation in the bottle using table sugar. Would brewing sugar give a better result if I use that to prime my bottles?

[@Brewbitz]

Yes. 1/4-1/2tsp for a 500ml bottle. Seal, then Put in a warm place for 1 week before moving to a cool place to clear.

[@jonathang.5092]

@@Brewbitz Great! Thanks for the reply.

[@andrewhaddon7689]

Would you consider making a video on adjuncts;ie flaked barley,flaked rice and flaked maize describing their characteristics on different beer types.Cheers.

[@Brewbitz]

Coming, but in the meantime, take a look at this blog and see if it helps - www.brewbitz.com/blogs/news/give-your-beer-a-boost-with-some-extra-grain

[@Brewbitz]

Also take a look at the grains on our website as weve included in the descriptions what they add to your brew - www.brewbitz.com/collections/malt-grain/products/flaked-maize-500g

[@steveday4797]

When would add lactose to a stout, at the onset of brewing, mid fermentation or just before bottling? Seems to have lots of different opinions

[@Brewbitz]

Hi. You can add it at any time. Adding it at the end can help you gauge the amount you want as you can taste it, then add a bit more as needed. Hope that helps

[@grahamcoughtrey1556]

Hi Davin I have a question. I made a brew on Thursday it was a wilko kit "Golden IPA" I added 1kg of brewing sugar plus I put in 500g of light spraymalt. Thursday night it was foaming well Friday morning all activity seems to have stopped. I'm not using a bubbler airlock . I'm new to brewing and not sure what to do. The yeast I used was the one in the kit. Can you advise please? Thanks very much.

[@Brewbitz]

Hi. Sometimes this happens and it can look like nothing is happening, but normally the yeast are doing their thing, just not so obvious. Firstly, check your temperature. It ideally needs to be between 18-22°C Do you have a hydrometer? Did you check the SG at the beginning? Check it now. Has it dropped?

[@grahamcoughtrey1556]

@@Brewbitz Hi Davin thanks very much. I checked again and I can actually see bubbles coming up. Love your videos I actually have 4.5 litres of turbo Cider on the go using your method, this looks great. Just to be cheeky I'm going to ask another question. I'm thinking of priming the cider with apple juice when I bottle it how much should I add? Thanks again for all your great advice and entertaining videos.

[@IrlDave71]

Thanks for the info Davin. One question and this may seem silly but is Beer Enhancer the same as Wine Enhancer? I seen a few wine recipes that call for wine enhancer.

[@Brewbitz]

Good question. And the answer is NO! Wine enhancer is basically concentrated grape juice. You can also make it be soaking sultanas overnight, then mashing them up and adding them and the juice.

[@IrlDave71]

@@Brewbitz Thank you Sir.

[@redtanker]

Thanks, for the video, but the price difference between table-sugar and bewing-sugar is too much to make be switch (maybe I woill consider it for a special occasion). Is there any meaningful difference between table-sugar derived from sugar beet vs sugar cane?

[@Brewbitz]

Yes, brewing sugar is more expensive, but it does make a difference especially if you want a dry wine / beer without the sweetness. Re sugar cane and beet, really there isnt much difference. Sugar cane has to go through extra steps to make it white (that might mean its not suitable for vegetarians) and comes from thousands of miles away. So, if you are thinking about the planet, and if you are in the UK like me, its probably better for the planet to buy sugar thats made in the UK from a crop thats grown in the UK.

[@redtanker]

@@Brewbitz thanks for the reply. I will stick with standard/beet table-sugar.

[@JM-eh2ch]

Hi Davin. If you use a supermarket sugar will the finished product - wine in my case- still taste sweet if I am able to ferment all the sugar and bring the gravity down to .997? I'm interested because I can get supermarket sugar for half the price of brewing sugar

[@Brewbitz]

Hi. Supermarket sugar will give a sweetness and a flavour to the finished wine. Dextrose does not add a sweetness to the finished wine. Hope that clarifies.

[@reflux043]

If you use Belgian candi sugar or invert sugar, will that work well? And will that add sweetness to the finished batch?

[@Brewbitz]

Belgian rock candi sure works well. Thats why the belgians use it 😋. And yes it adds a sweetness as its glucose and fructose. And yes, inverted sugar is also fructose & glucose so will also work well and again it will add a sweetness. Although, these might seem similar products, they are not and will produce different flavours in the finished brew. Hope that helps.

[@reflux043]

@@Brewbitz Thanks

[@jaymcaaa]

What happens if a half of bag of spraymalt hardens into a rock because packet was open for 2 months is it still useable?

[@Brewbitz]

Sure is! Put it into a pan and just cover with some just boiled water. It’ll dissolve and you can use it.

[@gordo2247]

Is the shop still open during lockdown or is it mail order only ?

[@Brewbitz]

Hi Gordo. We are operating mail order only right now. Sorry.

[@jordencassidy1503]

I may have got this wrong but could I make beer with the spray malt instead of the liquid malt extract?

[@Brewbitz]

Yep. You sure can.

[@jordencassidy1503]

@@Brewbitz Great. I'll be knocking up my own brew soon then

[@patricaomas8750]

I want to make a ginger beer very spicy so brewing sugar?

[@Brewbitz]

And dried ginger 😉

[@patricaomas8750]

@@Brewbitz thks