Simple syrup vs sugar

[wineview]

I was playing around with Fermcalc and it seems 1.3 pounds of sugar will raise SG from 1.080 to 1.090 basically .010 points. How would you translate 1.3 pounds of sugar to do the same job with simple syrup. Or doesn’t it really matter. Just use sugar.

 

[winemaker81]

What is the volume of your must? 1 lb sugar raises the SG of 1 US gallon of water from 1.000 to 1.045.

For syrup? I'm sure there is a conversion available. Without that, measure the amount of sugar going into the syrup.

I don't use syrup as the volume of water dilutes the must. I simply add the sugar in a thin stream while stirring, and stir for a couple of minutes afterward.

 

[wineview]

I am leaning toward sugar and not syrup. I don’t see any advantage in making simple syrup to raise SG. Must volume is five gallons. Thanks.

 

[winemanden]

Ordinary table sugar is fine. Just make sure you read the table properly, as the amount of sugar added is different to the sugar already in the must, as adding sugar will increase the volume.

 

[Rocky]

I am leaning toward sugar and not syrup. I don’t see any advantage in making simple syrup to raise SG. Must volume is five gallons. Thanks.

I suppose that both straight sugar and simple syrup have their advocates. I like simple syrup for the convenience and the fact that the sugar is dissolved. I agree both will work as needed.