Fizz: Priming Sugar
₹76 – ₹330
Use 1/4 tablespoon to produce the fizz, head, foam, effervescence in beers, champagne wine or sparkling cider
Want to create fizzy or sparkle in your beverage without the risk of overstressing of yeast? Well, priming sugar 100gm made from Dextrose monohydrate is your solution. (100gm pack is suitable for about 120 pints). It is the simplest form of sugar. It is specifically chosen to produce clean crisp beers. I.E. not produce any off-flavors, stress, and making your bottle conditioning easy.
It can also be used in sparkling wines to create the coveted tiny micro-bubbles. Some APA (American Pale Ale) brewers also add priming sugar in their wort to make the watery crispy beer that allows their hops to overpower the patrons.
Priming sugar is pure glucose. Hence, it is easily digested by yeast making the fizz that you always cherished without the risk-off sulfites and off-taste that sometimes comes with table sugar + stressed yeast. This simple sugar easily dissolves without creating any lumps making it an ideal solution. Just use 5gm per liter for ideal results
Pack size 100gm, 500gm which are good for 50 liters and 250 liters of beverage respectively.
Possible substitutes: carbonation drops, high fructose corn syrup, etc.
Excessive carbonation aka bottle bombs usually happens due to a rookie mistake of bottling too early. Use a hydrometer before bottling to ensure all fermentable sugar has been converted to alcohol/ethanol by the yeast before you proceed for bottling. Also carefully weighing the priming sugar is usually what it takes to control the carbonation.
While beer brewers add just 8gm of sugar per liter of beer, sparkling wines, cider, and champagne need 16 to 25gm of sugar to create that loud distinct pop sound when you uncork a fully pressurized bottle.
Note: Be careful to use only steel kegs or extra thick glass bottles. Normal glass bottles and water bottles are not meant to withstand this pressure and tend to burst.