Variable PRIMING_SUGAR_CO2_YIELDConst

Grams of CO₂ produced per gram of each priming sugar.

From the stoichiometry of alcoholic fermentation, C₆H₁₂O₆ → 2 C₂H₅OH + 2 CO₂:

• Sucrose (342.30 g/mol) hydrolyses and yields 4 CO₂ (176.04 g): 176.04 / 342.30 = 0.5142.
• Anhydrous dextrose (180.16) yields 2 CO₂ (88.02): 0.4886.
• Corn sugar is dextrose monohydrate (198.17), so the same 88.02 g of CO₂ comes from a heavier gram: 0.4442. This is why corn sugar doses run ~15 % higher than table sugar by mass.
• DME is ~95 % extract of which a priming yeast ferments ~80 %, mostly maltose (which yields sucrose's 0.5142 per gram of sugar): 0.95 × 0.80 × 0.5142 = 0.3908. Both figures are approximations, since DME fermentability varies by product.
• Honey is ~82 % fermentable monosaccharides: 0.82 × 0.4886 = 0.4007.
• Turbinado is ~98 % sucrose: 0.5039.
• Maple syrup is ~66 % sucrose: 0.3394.