What is fermentable sugar?

[KenC4]

This is the first time I've attempted to make beer. I have bought a "Mexican Chervesa" and it calls for fermentable sugar.

I live in Canada..can I purchase fermentable sugar here? If so, where would I find it ?

[Gash Slugg]

Did you look where you bought the can? Might be called Dextrose, Brewing Sugar, Dry Malt, Liquid Malt, Brew Enhancer.. I could go on. As a last resort you could use normal table sugar, but I wouldn't.

[Gash Slugg]

http://www.homebrew-supplies.ca/viartshop/product_details.php?category_id=58&item_id=639

[LordEoin]

Most sugars are fermentable.

 

Basically, yeast eats the sugar, then pees alcohol and farts carbon dioxide.

 

There are a few sugars that yeast will not eat like maltodextrin, lactose, and artificial sweeteners(fake sugar, saccharin, cyclamate, etc).

But most of the sugars you can buy easily will ferment fine.

 

The main difference between fermentable sugars is the end taste and feel.

 

I like to use 1kg Dry malt and 300g dextrose.

 

You can use table sugar, but you might end up with a 'cidery' tasting beer.

 

Here's some stuff I've saved over time regarding sugars:

 

maltodextrin - has virtually no taste (sweetness). improves the head and mouthfeel. Doesnt ferment

Dextrose - ferments our completely

lactose - the least sweet of all the natural sugars '200g may not do much at all', produces a syrup-like ginger beer, lactose intolerant, expensive, doesnt ferment

Saccharin - artificial sweetener, 'twang'

Cyclamate - artificial sweetener, 'twang'

Raw sugar - unrefined store sugar - Ginger beer's 'intended flavour profile', cheap and local,

Corn sugar - gives less of a "cidery taste" than raw sugar

1.5kg Dark Malt extract = 1.1kg Dry Dark Malt

Coopers Brew enhancer 1 - BE1 - 60% Dextrose + 40% Maltodextrin

Coopers Brew enhancer 2 - BE2 - 50% Dextrose + 25% Maltodextrin + 25% Light Dry Malt

coopers brewing sugar- dextrose and maltodextrin

wheat malt for a nice lacing creamy head on your beers