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Hi everyone!
I´m attemping a belgian dubbel, but i don´t have any candi sugar available in my lhs, is there any way to make candi sugar with everyday ingredients?
I was told that i just needed to caramelize cane sugar to "rock hard" point, at around 170ºC and to maintain that in order to achieve desired colour. Is there any other thing I should take into account aside from the sugar ( i read somewhere that you coul a teaspoon of citric acid too).
Thanks!
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I’ve heard about adding citric acid to speed up the caramelization, but I’ve never tried it that way. I’ve made it just with a 50:50 mix of sugar and water, then cooking it down. Keep a close eye on it once it starts to darken... it goes fast. Once you have the desired colour, just dump it onto some foil, it will cool quickly. You can then peel it off of the foil and add it to the kettle.
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Thanks... what kind of foil would you recommend?
Cheers
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http://hbd.org/franklin/brewinfo/candi_sugar.html
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Originally posted by Fukito
Thanks... what kind of foil would you recommend?
Cheers
Reynolds non stick?????
Mike
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Originally posted by SaveTheAles
http://hbd.org/franklin/brewinfo/candi_sugar.html
That’s awesome! Thanks for the link.
Mike
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Yep!! nice link indeed...
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You do not need to buy, make or even use Candi Sugar when brewing Belgians. Table sugar is perfectly fine to use. To yeast, as long as they can eat it, it’s sugar. Meaning this: sugar is sugar is sugar.
Doesn’t matter from whence it came.
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Originally posted by Cobra
You do not need to buy, make or even use Candi Sugar when brewing Belgians. Table sugar is perfectly fine to use. To yeast, as long as they can eat it, it’s sugar. Meaning this: sugar is sugar is sugar.
Doesn’t matter from whence it came.
i don’t have any experience with this, but somehow i think there are going to be those who disagree. it should be fun to see a counter argument though.
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Darker candi sugar can contribute caramel flavor and so will the darker homemade candi sugar, depending on the level of caramelization.
Technically speaking, there are different types of sugars (i.e. monosaccharides: glucose, fructose, galactose; disaccharides: maltose, sucrose, lactose; trisaccharide: maltotriose) and yeast metabolize them in different ways when they break them down. This affects fermentation performance. High percentages of certain types of sugars, for example glucose and fructose, can inhibit fermentation to the point of stuck fermentations.
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Originally posted by SaveTheAles
http://hbd.org/franklin/brewinfo/candi_sugar.html
Yep, very useful information. Making candi sugar is very similar to making hard tack candy where they use corn syrup. Hmmm.. I wonder what affect it would be to flavor the candi sugar with oils like they do in hard tack.
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