Confectioners Sugar as Priming Sugar

Brewing Processes
1

Hi:

I would like to bottle my most recent brew today (5 gal) and I am nearly out of Priming Sugar.  My local brewing supply store won’t be open until Weds and I don’t think I can even make it to them in business hours that day either.

Can I use confectioners sugar as priming sugar in the bottling process?  What else can I use and how much would be appropriate for a 12 oz bottle.

(I typically put the dry sugar directly in the bottle and then siphon from the carboy fermented directly to the bottle)

Thanks

2

Should work fine, messy but fine. You will want to measure by weight vs volume seeing how it’s much less dense.

Ignore, I was tired.

3

I wouldn’t. Confectioners sugar also contains starch and possibly other anti-clumping agents.

4

I just thought of that. Yeah bad idea. I rescind my previous advice.

5

Thanks…  what about just plain old table sugar?

6

Table sugar is 100% fine. I have used it a few times myself. The amount is slightly different. Google priming calculator and you should find a table that lists the amounts for various priming sources.

7

Thanks Tons!

8

Table sugar is fine. I use this calculator: Homebrew Priming Sugar Calculator

9

Table sugar is perfectly fine for priming. IMO paying a premium for corn sugar as priming sugar is entirely unnecessary.

10

I’ve been bottling with table sugar for years. Never a problem. It’s also something a neighbor would let you borrow!

11

Confectioner’s sugar usually has cornstarch in it as an anti caking agent.  Don’t use it.

12

My first kit I bought said to use honey and I was going to use that for my next batch too. Do people not use that as often? And also anyone ever use brown sugar or palm sugar?

“When the going gets weird, the weird turn pro.”

13

You can use any sugar, honey is expensive, brown or palm sugars might add a trace of their flavors (not so likely), or you can use table sugar if you are frugal (sucrose), or corn sugar (dextrose). Some use malt extract. You need to make some adjustments for different sugars or DME.

Some reading and a calculator.

You can read more here.

http://www.brewery.org/library/YPrimerMH.html