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Gestart door Wamser, 16-10-2010 07:22 u
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Citaat van: Gerb op 16-10-2010 09:36 uI am not sure whether I understand what you have done exactly. I appears to me that you made a candisyrup. Usually when the syrup is high viscous or even solid, it keeps very well. You shouldn't have any ussues with shelf-life. *Edit* Now I understand! The syrup turned solid. For brewing purposes this is no problem. When the syrup is hot and viscous, pour it on baking paper (there is silicon on top) and let it cool. When it is cool and hard, break it (possibly with a hammer) and keep it in a jar until use.
Citaat van: Wamser op 17-10-2010 02:51 uBut for the monks the candy sugar should be syrup...In the netherlands has some recipe about candy sugar ?
Citaat van: MM op 18-10-2010 15:33 uI don't have a recipe, but candy sugar is widely used in Belgium and Dutch beers.
Citaat van: Wamser op 18-10-2010 16:17 uI know! But brew like a monk is writtenthe monks prefer in syrup.there must be an explanation for it. I don't know.but I want to make syrup.strange me, so common in Belgium and Hollandand no one has a basic recipe. I will search in the French sites specialized in good recipes for sweets. Wamser
Citaat van: Gerb op 18-10-2010 17:08 uMM, the guy wants to make candisyrup. Wamser, if you prepare the syrup and add some water to the mixture. Then keep the syrup in a closed bottle, it should not get hard.
Citaat van: Wamser op 18-10-2010 18:46 ucandisyrup is diferent of candy sugar? candisyrup => syrup candy sugar => hard (like the one I did)
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