Corn syrup?

[Sailman]

I was just at one of the local grocery stores and they had corn syrup with vanilla on sale 32 oz for $0.99. Is iKt worth going back and picking some up?

[Corn Crib]

Why, when white sugar is the same price or cheaper?

[Hambone]

At that price it's about the same price cane sugar, but I'd worry about the vanilla "extract" causing unexpected results...

[Twisted Brick]

Why, when white sugar is the same price or cheaper?

Corn sugar is highly preferred because it doesn't give the bite that cane sugar does. Unfortunately, corn sugar (apprx $37/50lbs) is expensive. This is not corn sugar, but corn syrup, which is made by steeping wet-milled corn endosperm (cornstarch) in water and processed with enzymes to produce a form of glucose.

I have never fermented / distilled with corn sugar nor corn syrup, but corn sugar reportedly provides a verry smooth drink. Like molasses, it is a form of fermentable sugar where the work has already been done for you. I would be interested to find out how this product ferments out and how the vanilla affects the flavor of brown spirit.

16oz of light corn syrup goes for $2.99. At .99 for 32oz, I would give it a try and at least test it as an adjunct.

First run-Corn Sugar wash

[greggn]

I have not tried corn syrup but, historically, posts suggest that added preservatives resulted in slow and/or stalled ferments. I see none listed on your label but the yeast will not like the salt.

I wouldn't bother but if you're committed to the project then I'd suggest pitching a lot of yeast.

[80Vette]

You could always get some to use to bump up the SG of a mash

[Sailman]

I have not tried corn syrup but, historically, posts suggest that added preservatives resulted in slow and/or stalled ferments. I see none listed on your label but the yeast will not like the salt.

I wouldn't bother but if you're committed to the project then I'd suggest pitching a lot of yeast.

the salt is only at 1% of the total volume so who knows what would happen I certainly don't but at that price it would see. I might go back tomorrow and buy 10 or 20 and play around a bit..

[Twisted Brick]

I'd be curious as to its gravity right out of the bottle and at various dilutions. Depending on the gravity, if I was still making UJSSM I'd be really tempted to replace my granulated sugar with the stuff.

[Rfe144]

I bought 4 gallons of Karo corn syrup from a local food distributor. First attempts resulted in stuck fermentation. No amount of additional yeast nutrient or yeast made a difference. I remembered a video I saw on the Barley and Hops channel about invert sugar. I used that process on the corn syrup and it's currently fermenting away, happily. One gallon of the inverted corn syrup + one gallon of water got me to an original gravity of 1.090.