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Gestart door Wamser, 28-10-2010 03:44 u
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Citaat van: korek op 28-10-2010 06:49 uI think you make better candy syrup the hot way because it then contains more sugar and when you brew you can add the same amount like normal sugar. You can make good beers with this!
Citaat van: Wamser op 19-01-2012 16:47 uI read an article that says; "candy sugar of the monks is bakedwith beet sugar, they don't use sugar of cane..."is correct?
Citaat van: MM op 21-01-2012 17:22 uI think the sugar they use is refined sugar (the cheapest form sugar). In Holland refined sugar is produced from beets aswell as canes. Don't bother too much finding the right form of sugar.
Citaat van: George81 op 19-01-2012 15:53 uThis is just concentrated sugar. I recommend the normal sugar, it's easier.
Citaat van: RobinB op 22-01-2012 12:53 uThere is (in my opinion) only one reason for making candisyrup: the aroma of the caramelized sugar. White candi does not add anything. If you have white, refined cane sugar, that should also be the same as white, refined beet sugar. Only the brownish cane sugar has a typical flavor. So if you want to make dark candi sugar, just follow the videos. You can also let the syrup crystallize and grind to make dark sugar. I'd just make and use the syrup at the moment of brewing. You can make the syrup during wortboiling and add to the wort at when it's ready.
Gestart door Wamser
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