chadjaja
Well-Known Member
- Joined
- 4/10/08
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I wanted to give this a go and had a look at a number of how to's available on the net.
The light coloured jar is the first batch I made and it came nowhere near as dark as the instructions said it should. It also ended up too thick and would have to go in the boil to dissolve.
The second darker jar is sort of what I wanted and I followed another method and I got the syrup to a more liquid type of consistency. Better to be able to mix in the primary a few days into fermentation as some do for bigger dark belgians.
Basically its inverted sugar.
Batch one was white sugar
Batch two was Dex(corn sugar as the US recipes said)
Both used lemon juice as the acid addition to help and some say use yeast nutrient and others say other additives.
Its not the real thing but it tastes alright and in one of my recipes I used dark brown soft sugar and I plan to substitute the darker jar in that. Thats a 500ml jar.
Anyone else made up this syrup or the candi hard rock version?
The light coloured jar is the first batch I made and it came nowhere near as dark as the instructions said it should. It also ended up too thick and would have to go in the boil to dissolve.
The second darker jar is sort of what I wanted and I followed another method and I got the syrup to a more liquid type of consistency. Better to be able to mix in the primary a few days into fermentation as some do for bigger dark belgians.
Basically its inverted sugar.
Batch one was white sugar
Batch two was Dex(corn sugar as the US recipes said)
Both used lemon juice as the acid addition to help and some say use yeast nutrient and others say other additives.
Its not the real thing but it tastes alright and in one of my recipes I used dark brown soft sugar and I plan to substitute the darker jar in that. Thats a 500ml jar.
Anyone else made up this syrup or the candi hard rock version?