What Sugars Ferment?

[SteinMeisterJapan]

Hey all!

I was wondering, how can I tell if a sugar will ferment or not? I've found an interesting local ingredient here made from barley and rice. It's a thick syrup and looks like honey and tastes incredibly rich. I wanted to try to make a beer out of it, but I don't know how much it will contribute to fermentables. Do I just roll the dice and give it a shot and see what I end up with?

Thanks!! :beer:

 

[ekul]

Maybe make up a starter. Measure the gravity and then let it ferment out fully. Measure the final gravity and then you'll know how fermentable it is.

 

[O'Henry]

I'd say check the ingredients. What is the name of the product?

 

[SteinMeisterJapan]

The ingredients are just barely and rice. Other than that, I don't know what part of the plant or how it's processed. The name of it is "jiro ame" and the maker is Tawaraya Ame.

If I decide to use it, I'll make a starter with it first and see what happens.

 

[felten]

I would assume its mostly maltose, as that's what you get when you mash the 2 together, but it could be made a whole other way.

 

[SteinMeisterJapan]

What's the worst that could happen if more than expected does not ferment? Just a heavy body beer, no?

 

[speedie]

heavy and sweet