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Has anyone used this stuff in a recipe? and results? Good/bad??
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Use it to make margaritas all the time but never brewed with it.
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2/7/2013 3:32:37 PM
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if you mean brewing, tried once in a small batch of mead and it didn’t ferment (only case!), maybe it contains sulfites that prevent fermentation, so check the label...
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2/7/2013 3:34:53 PM
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2/7/2013 3:46:02 PM
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It makes a good cornbread--other than, that I donno.
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2/7/2013 3:48:25 PM
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It’ll ferment fast and seems a bit hot, IMO. It’s not a particularly flavorful sugar.
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2/7/2013 4:00:30 PM
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I used it to prime a bottle of leftover beer after filling a keg. Don’t know how much, just eyeballed it. It was the best bottle conditioned beer I’ve ever made - it had a fuller, creamier body than the kegged version.
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2/13/2013 7:51:04 AM
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It’s supposed to be low-GI which I assume means it has more complex sugars in it. Don’t know what though...
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2/13/2013 8:00:00 AM
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Originally posted by Gazza
It’s supposed to be low-GI which I assume means it has more complex sugars in it. Don’t know what though...
It’s mostly fructose, along with glucose. It’s not as evenly split as honey, consisting mostly of fructose, though. |
2/13/2013 8:28:54 AM
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Originally posted by NobleSquirrel
Originally posted by Gazza
It’s supposed to be low-GI which I assume means it has more complex sugars in it. Don’t know what though...
It’s mostly fructose, along with glucose. It’s not as evenly split as honey, consisting mostly of fructose, though.
What does that mean? For the simple people like me  |
2/14/2013 3:27:29 PM
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I have made wonderful meads with it. Get the organic stuff, and it ferments out bone dry. It also needs a lot of time to age, coming out really hot. It also needs nutrients for better flavor.
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2/14/2013 3:45:03 PM
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