Could I have a few opinions on the best adjunct to increase the alcohol level for a Belgian strong-ale partial please. Some of the options I am considering are:
raw/demerara sugar (up to 12%)
light honey "
golden syrup "
I don't have access to candi sugar, and don't want to caramelise my own either.
I would like the end result to be fairly authentic, so no white sugar suggestions please!!
Also, has anyone used liquid glucose for this purpose?
:unsure:
thanks,
raw/demerara sugar (up to 12%)
light honey "
golden syrup "
I don't have access to candi sugar, and don't want to caramelise my own either.
I would like the end result to be fairly authentic, so no white sugar suggestions please!!
Also, has anyone used liquid glucose for this purpose?
:unsure:
thanks,