phinnsfotos
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- 22/3/09
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On and off I've been mulling around in my head how to make ginger beer, lemonades and ciders sweeter. I know about and have tried using lactose but while I found lactose takes the edge off the sourness, it's just not a sugary sweetness. Maybe I'm just not using enough. I did use a kilo in a lemonade I made and it is still VERY sour. I like it, but I'm in rare company amongst my friends.
My mind wandered onto ideas like artificial sweeter, but I've decided the logistics of keeping a monkey on hand so I can lick it's arse after each mouthful to get the taste out just wasn't feasible.
So, while steeping some crystal malts I made this amazing leap of understanding That crystal malts add sweetness. Amazing I know. Hey it just takes me a while to catch on to these things.
Finally the question. Has anyone actually tried using light crystal malts to add sweetness to these drinks? I'm thinking that they would go best with cider, but that's the drink I'm having the least trouble with. How do you think they'd shape up in a lemonade? I know it would alter the flavour considerably, but I'm thinking a malty lemonade might be all right.
Cheers,
Finn.
My mind wandered onto ideas like artificial sweeter, but I've decided the logistics of keeping a monkey on hand so I can lick it's arse after each mouthful to get the taste out just wasn't feasible.
So, while steeping some crystal malts I made this amazing leap of understanding That crystal malts add sweetness. Amazing I know. Hey it just takes me a while to catch on to these things.
Finally the question. Has anyone actually tried using light crystal malts to add sweetness to these drinks? I'm thinking that they would go best with cider, but that's the drink I'm having the least trouble with. How do you think they'd shape up in a lemonade? I know it would alter the flavour considerably, but I'm thinking a malty lemonade might be all right.
Cheers,
Finn.