Ernst-Haeckel
Well-Known Member
I have a belgian trippel that is ready to be bottled, but I just realized I forgot to order some priming sugar... ooops.
In the house I have some clear belgian candy sugar and some regular old table (corn) sugar.
I assume that the table sugar could be used in the same proportion as priming sugar (3/4 to 1 cup).
But, if I use the belgian candi, how much should I use? 4 or 5 oz?
Thanks for any input!
In the house I have some clear belgian candy sugar and some regular old table (corn) sugar.
I assume that the table sugar could be used in the same proportion as priming sugar (3/4 to 1 cup).
But, if I use the belgian candi, how much should I use? 4 or 5 oz?
Thanks for any input!