Are white and brown sugar the same thing?

  • Thread starter Thread starter ShawnD
  • Start date Start date
  • Tags Tags
    Sugar
AI Thread Summary
White and brown sugar are chemically similar, as brown sugar is essentially less refined white sugar with some molasses content. This difference may provide additional nutrients that could benefit yeast during fermentation. While there is uncertainty about the fermentation efficiency of each type, some suggest that brown sugar might enhance the fermentation process due to its impurities. Additionally, there is a belief that alcohol produced from brown sugar could have a more appealing taste, although the final product may still be neutral in flavor after distillation.
ShawnD
Science Advisor
Messages
715
Reaction score
2
Are white and brown sugar chemically the same thing? Would one of them be easier for yeast to break down and turn into alcohol?
 
Chemistry news on Phys.org
Brown sugar is just sugar that's less highly refined than the white kind. Brown sugar might be better for fermentation than white, since some of the impurities in it are nutrients which the yeast might like. I'm not sure of this, however...you might want to ask a brewer. I DO think that C2H5OH made from brown sugar would be tastier, though.
 
Well I plan to distill it so it will just taste like water that burns on the way down and makes you incredibly charming :smile:
 

Thread 'Solubility of MgSO47H2O in water'

It seems like a simple enough question: what is the solubility of epsom salt in water at 20°C? A graph or table showing how it varies with temperature would be a bonus. But upon searching the internet I have been unable to determine this with confidence. Wikipedia gives the value of 113g/100ml. But other sources disagree and I can't find a definitive source for the information. I even asked chatgpt but it couldn't be sure either. I thought, naively, that this would be easy to look up without...
View full post »

Thread 'Why does having 8 valence electrons make an element inert?'

I was introduced to the Octet Rule recently and make me wonder, why does 8 valence electrons or a full p orbital always make an element inert? What is so special with a full p orbital? Like take Calcium for an example, its outer orbital is filled but its only the s orbital thats filled so its still reactive not so much as the Alkaline metals but still pretty reactive. Can someone explain it to me? Thanks!!
View full post »

Similar threads

Why is there mold growing on my brown sugar?
Replies
1
Views
174
Design of experimental device for sugar monocrystallisation
Replies
1
Views
2K
Can probiotic be made just from sugar and water solution
Replies
8
Views
4K
B Experiment to test for causality
Replies
30
Views
2K
Is Sugar's Metabolism Linked to Depression Risk in Men?
Replies
1
Views
2K
Hydrochloric Acid, NaOH, and English Ivy
Replies
20
Views
4K
I Physics behind making a mango milk shake
Replies
2
Views
1K
Non-enzyme detergent and egg whites
Replies
3
Views
2K
Rate of reaction? (UV and heat)
Replies
8
Views
2K
Chemical compositon of sugar [substitutes]
Replies
5
Views
6K

Hot Threads

Recent Insights

Back
Top