Maltose syrup

[Garth]

Hi, someone within you knowlegeable lot will be able to explain this, what is maltose syrup?, can you still get it, is there a substitute (eg. glucose perhaps), just been to H&G and they stopped selling it agea ago cause of it selling really slow

quite a few of Wheeler's recipes call for it

and invert cane sugar, is that also glucose?

also is white sucrose just normal white sugar? or is normal sugar actually cane sugar?

....so many questions....

[Scooby]

c/o DRB from the same question I asked.

Maize syrups (glucose syrup/maltose syrups)

Teese syrups are derived from maize (corn) and they come in two basic types:high glucose and high maltose.It is not terribly important which type is used,since the end result is about the same. The important fact is that these syrups,unlike pure glucose,are not 100 per cent fermentable.Theycontain about 20 per cent non-fermentable sugars and therefore do not dry and thin the beer as much as cane sugar or pure glucose would.Glucose chips are the same product in solidified form and can be used just as well.
Both the syrups and the chips are available through homebrew sources,buy the labelling on these products often leaves a lot to be desired,and it is quite possible that you could end up with the wrong stuff.Unfortunately, "glucose" has become a very euphemistic term and is used incorrectly to describe a whole range of sugars in both the food and brewing industries.In the recipes the term"maltose syrup" and "glucose syrup" refer to maize derived sugars.For home brewing purposes it matters not whether high maltose or high glucose syrup is used, the end result is about the same.However,home brew packagers simply call this stuff "liquid brewing sugar",which can mean anything.When buying it try to ensure that it is a maize-derived sugar.

[Garth]

ah I see, so glucose is not a substitute as it will totally ferment whereas maltose syrup is only 80% fementable

any ideas on the others?

[Scooby]

I believe invert sugar is Golden syrup, BaaB"s can fill you in on the effect that has.

Sucrose would be white sugar and cane sugar is manufactured from sugar cane as opposed to beet, but someone may know more details tham me.

[Garth]

cheers Scoob for the info

[RabMaxwell]

Hello Garath whenever i use a recipe asking for maltose syrup i normally replace with flaked maize.I think it adds more flavour anyway. Cheers

[Andy]

I believe invert sugar is Golden syrup, BaaB"s can fill you in on the effect that has.

I believe it affects one's typing performance in the first instance...

[Scooby]

[Garth]

thanks folks for the input, just actually read Wheeler again properly and it does in fact say that Tate & Lyle is invert sugar, so that'll go for Asda Smartprice as well... nice and cheap, but it does also say that it is 100% fermentable like white sugar which is also avoided by commercial brewers as it can also give hangovers

so is flaked maize just corn flakes under a different name? and in smaller flakes from what I've seen?

[Garth]

no probs Daab, I meant Asda Smartprice Syrup anyway

btw(77p per 680g) nice