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How much honey equals a cup of sugar in home brewing?

How about molasses or other sweet liquids?

6 Responses to “How much honey equals a cup of sugar in home brewing?”

  1. BRAXATOR says:

    honey is about one and a half times more sweet than table sugar
    Honey 1 tsp = 1 1/2 tsp sugar
    This can be used as a guide in the equivalence of adding honey for sugar.

    Since honey is denser than crystallized, packed sugar and therefore has greater sweetening power per volume than sugar, most cookery books recommend the use of 1 cup of honey for 1 ¼ cups of sugar or that 1 cup of sugar can be replaced by 4/5 of a cup of honey. Recommendations are not uniform, and others recommend replacing 1 cup of sugar with only ½ to 3A of a cup of honey. When recipes are given in weight, honey can be substituted approximately 1:1 or, considering the moisture content, add up to 20% more honey in weight than sugar. The extra water added in the form of honey needs to be accounted for as well. Thus for every cup of honey added, approximately 1/5 to ¼ of a cup less liquid should be used in the recipe. By weight: for every 1 kg of sugar substituted by 1000-1200 g of honey, 180-200 g (180-200 ml) less water should be used. For most corn syrups, honey can be substituted 1:1 by weight as well as by volume, even though corn syrup often contains more water than honey. For industrial quantities more specific calculations based also on the sugar composition of the specific honey, are necessary. In the end its going to be a trail by error type of thing to work out what best suits your need.

    Facts:
    Honey (64 cal/tbsp) actually contains the same basic sugar units as table sugar. Both contain glucose and fructose. Granulated table sugar, or sucrose, has glucose and fructose hooked together, whereas in honey, fructose and glucose remain in individual units.
    Honey
    80% natural sugar — mostly fructose and glucose. Due to the high level of fructose, honey is sweeter than table sugar.
    18% water.
    Many minerals, vitamins, pollen and protein

    Sugar
    Sugar (45 cal/tbsp) is far more soluble in water than honey so be aware of the scorch factor honey posses.
    Sugar is a 50:50 mixture of fructose and glucose. This gives more readily fermentables by way of glucose because fructose is less readily converted to energy it is not fermented as well. This leaves a residual sweetness to the beer.
    Honey 1 tsp = 1 1/2 tsp sugar
    http://www.ext.colostate.edu/pubs/foodnut/09301.html

  2. Rosie-doll Too says:

    Apparently in cooking (not sure about brewing in particular) up to a cup you can use and equal substitution….if the recipe calls for 1/2 cup of sugar, use 1/2 cup of honey. If the recipe calls for more than a cup of sugar, use 2/3-3/4 the amount of honey…I guess I’d go with 2/3 b/c you don’t want the honey flavor to overpower whatever it is you are brewing.

  3. oikos says:

    Sorry, my brewing books are in another state. You can find the equivalents in a couple of Papazian’s books. The best is The Brewer’s Companion but you can dig out the information from The New Complete Joy of Home Brewing too.

  4. Franky D says:

    Use a hydrometer to determine equivalent amount. Dark (black strap) molasses will not ferment very well and tastes terrible

  5. Carthax says:

    1 c sugar:1 c honey ratio. I don’t recommend molasses for brewing, though — it doesn’t ferment well, and it tastes nasty when it does. You can try several other sugars, though: Belgian Candi Sugar adds sweetness but not alcohol (it doesn’t ferment), Corn Sugar adds sweetness and alcohol (I use it for priming), and brown sugar also works for adding flavor to dark, malty beers.

  6. bruddah_chrispy says:

    The table I have handy, from John Palmer’s "How to Brew", lists sugars by weight, not volume. But here are the equivalents for purposes of priming 5 Gallons of beer:

    4.0 oz Corn Sugar
    3.7 oz Cane Sugar
    4.0 oz Brown Sugar
    7.8 oz Molasses/treacle
    3.7 oz Candi Sugar
    5.5 oz Maple Syrup
    4.7 oz Honey
    5.4 oz DME (Dry Malt Extract)

    If you need data on SRM, extract yield or fermentability I can supply that as well.

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