At best it will produce invert sugar - splitting sucrose into fructose and glucose.adryargument said:Add it to the boil, will work with the acid and essentially turn into a belgian clear candy sugar.
Thats if your after the belgian flavour
It essentially creates invert sugar that is easily fermented instead of normal castor sugar which will create more off flavours.
Totally.........tiprya said:Good question, I'd put my money on whatever is cheapest
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