Has anyone used this stuff in a recipe? and results? Good/bad?? |
Use it to make margaritas all the time but never brewed with it. |
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... |
I don’t homebrew, but thought you might be interested in this if you’re not already aware of it. |
It makes a good cornbread--other than, that I donno. |
It’ll ferment fast and seems a bit hot, IMO. It’s not a particularly flavorful sugar. |
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. |
It’s supposed to be low-GI which I assume means it has more complex sugars in it. Don’t know what though... |
Originally posted by Gazza It’s mostly fructose, along with glucose. It’s not as evenly split as honey, consisting mostly of fructose, though. |
Originally posted by NobleSquirrel What does that mean? For the simple people like me |
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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