HOMEBREW Digest #5490

eZine lover (@eZine)

Published in 

HOMEBREW Digest

 · 7 months ago

HOMEBREW Digest #5490		             Fri 23 January 2009 

 
	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES 
		Digest Janitor: pbabcock at hbd.org 

 
*************************************************************** 
        TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY:  

                 Sponsor The Home Brew Digest! 
     Visit http://www.hbd.org/sponsorhbd.shtml to learn how 
			  
    Support those who support you! Visit our sponsor's site! 
********** Also visit http://hbd.org/hbdsponsors.html ********* 

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a  
501(c)3 not-for-profit organization under IRS rules (see the 
FAQ at http://hbd.org for details of this status). Donations 
can be made by check to Home Brew Digest mailed to: 

HBD Server Fund 
PO Box 871309 
Canton Township, MI 48187-6309 

or by paypal to address serverfund@hbd.org. DONATIONS of $250  
or more will be provided with receipts. SPONSORSHIPS of any  
amount are considered paid advertisement, and may be deductible 
under IRS rules as a business expense. Please consult with your  
tax professional, then see http://hbd.org for available  
sponsorship opportunities. 
*************************************************************** 

 
Contents: 
  sugar (Jeff Adelsberger) 
  Sugar ("Spencer W. Thomas") 

 
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * 
*           The HBD Logo Store is now open!             * 
*            http://www.hbd.org/store.html              * 
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * 
*   Beer is our obsession and we're late for therapy!   * 
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * 
Send articles for __publication_only__ to post@hbd.org 

If your e-mail account is being deleted, please unsubscribe first!! 

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word 
  "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL 
  ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** 
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to 
  the digest as we cannot reach you. We will not correct your address 
  for the automation - that's your job. 

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at 
http://hbd.org. 

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go 
instead to http://homebrewfleamarket.com and post a free ad there. 

The HBD is a copyrighted document. The compilation is copyright  
  HBD.ORG. Individual postings are copyright by their authors. ASK  
  before reproducing and you'll rarely have trouble. Digest content  
  cannot be reproduced by any means for sale or profit. 

More information is available by sending the word "info" to  
req@hbd.org or read the HBD FAQ at http://hbd.org. 

JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, 
                  and Spencer Thomas 

 
---------------------------------------------------------------------- 

 
Date: Fri, 23 Jan 2009 09:54:44 -0500 
From: Jeff Adelsberger <jeffade at mac.com> 
Subject: sugar 

I'm pretty sure all sugar brands are just about the same product (at   
least in MD port served area). I've heard an a tale where the sugar   
freighter comes in and all the bags are filled with the same stuff,   
Domino, store brand, acme x. This may no longer be true or exaggerated. 

I was going to comment on this before, American brown sugar is white   
sugar with molasses added back in (which is a byproduct of the   
refining of sugar), not a sugar precursor or un/less-refined sugar. 

On Jan 22, 2009, at 11:16 PM, Request Address Only - No Articles wrote: 

> Well, this is why I like HBD better than BA. BA's homebrew forum was 
> fairly insistent on "table sugar = sucrose". A quick look at Domino's 
> site shows that it's got adjuncts in it for all it's products EXCEPT 
> for "100% pure cane sugar". Since I buy cheapo ACME brand, lord only 
> knows whats in there. It's entirely possible that there's something 
> else lurking, intentionally or not. I doubt it's bacteria (I boiled 
> the sugar water for 10 minutes - I did NOT want to cook it) but I do 
> think it's entirely possible some cane material or whatever was mixed 
> in. 

 
Jeff Adelsberger 
jeffade at mac.com 

 

------------------------------ 

Date: Fri, 23 Jan 2009 10:24:58 -0500 
From: "Spencer W. Thomas" <hbd at spencerwthomas.com> 
Subject: Sugar 

All "table sugar" in the US is sucrose.  Period, end of discussion.  But... 

Depending on whether it was made from sugar cane or beets, it will have  
very small amounts of impurities the cane or beets.  The easiest way to  
demonstrate this to yourself is to buy a bag of cane sugar (almost  
always clearly labeled as such) and a bag of beet sugar and sniff both  
of them.  To me, there is a distinct difference in the aromas. 

I have read reports that cane sugar and beet sugar can act differently  
in baking and confectionery cooking.  There's a good writeup of this in  
the SF Chronicle: http://snipurl.com/alj43, snipped from 
http://www.sfgate.com/cgi-bin/article.cgi? 
file=/chronicle/archive/1999/03/31/FD91867.DTL 

 
=Spencer in Ann Arbor 

 
------------------------------ 
End of HOMEBREW Digest #5490, 01/23/09 
************************************* 
-------