Washin sugar

[OlympicMtDoo]

Hi All one more time.
I just made my first post a week ago or so and just thought I'd send an update, I have a batch of Wineos plain old tried and true sugar wask in, started it March 20th, still bubbling along, checked SG yesterday and it is dowm to 1.020 from a start of 1.065, this is my first try with regular bakers yeast. Just to mention something I discovered that I am sure most of you know but other newbies like me may not. Corn sugar weighs less by volume than granulated cane or beet sugar. I was making my mesurments with a 2 cups per pound mesure (which is correct for granulated) and discovered that 2 cups of corn sugar only weighs 2/3 of a pound so that sort of threw my starting mesurments off, just an FYI for new commers. I am having to use my patients, of which I have many, I just hate like hell using them.

[Tater]

Glucose (dextrose) can be used instead of sugar, and is sometimes said to produce a "cleaner" wash. You will need to use slightly more (12.5%) by weight to get the same result as using sugar (eg use 1.25kg of glucose for every 1kg of sugar needed). Now this was off sugar section of parent site.Sometimes save some time to research out some stuff so as not to hit a wall later. Also have read this about corn sugar--One pound in 1 gallon of water is aprox. 1.040 S.G.

[OlympicMtDoo]

Thanks Tater, Yeh I had to add more sugar to get my sg up to 1.065 but I sort of ran out of room there so It's onward and upward with what I have. I have read so much that I'm water loged with info, I just have to get my hands dirty with a little hands on experiance so that I can make sense out of what I'm reading. I'm old school, I still have to get my Grandson over to program my cell phone.
Thanks again to everyone on this site, what a great sorce of info.

[Tater]

yep know what you mean .When I joined HD it sometimes took a week to see a question answered.Left lots of time to read parent site while waiting.Much different now.Hands on and oops screwed the pooch on that one.Helps one to remember.

[rad14701]

All forms of sugar will vary in weight depending on moisture content which is why I generally measure by volume where 2 cups equals 1 pound... Based on SG readings, this keeps measurements "close enough"... This variation could very well be what you have been experiencing unless your weights have been consistent over multiple batches of sugar...