I’ve always used corn sugar when bottling. I plan to start using table sugar. Is there anything to watch out for? Will I notice any change in taste? Will it change the amount of time needed to carbonate the bottles? I realize the amount of sugar needed is different. I always use the priming sugar calculator.
Table sugar seems like it takes a bit longer to carb, but maybe a few days, it’s not too much longer. I’ve seen no difference in flavor since switching, but honestly, I’m not convinced my pallete is good enough to taste the difference once that 1/3-1/2 cup is diluted-out across my 3- gallon batches. Either way, the yeast gets first chance to eat the sugar.
You’ll never be able to tell the difference.
There is no difference at all in taste or carbonation time. However, you do need to use a little bit less of it, as sucrose is “stronger” than corn sugar. Use about 80-85% as much table sugar as you would use corn sugar. I use 5/8 cup for 5 gallons, or 2 tablespoons per gallon. If you want to measure by weight, I believe it’s about 4 oz per 5 gallons.
The Brewer’s Friend website has a calculator for that, plus other interesting stuff.
