Recent content by danspam

AFAIK Candi sugar colour is a result of how long much you caramelise the sugar. I have used the following process to create it. Not step 4 talks about cooking it until you get the colour you want: How to make Belgian Candi Sugar

I have not had any issues with the older or newer style caps, although the odd bottle has given up on me. I was hesitant with the newer bottle caps as it did not appear like they would seal properly but they have been fine for me and no leaks. When bottling, I always put the caps on without...