Where to buy bulk DAP for Dark Candi Syrup/Sugar?

[lael]

I'm looking at trying to make some dark Belgian Candi Sugar following some of the methods outlined on

http://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/


http://joshthebrewmaster.wordpress.com/2010/11/27/how-to-make-belgian-candi-sugar/

alternative thoughts on this issue: http://ryanbrews.blogspot.com.au/2012/02/candy-syrup-right-way-hint-weve-been.html

http://www.franklinbrew.org/wp/?page_id=391


Mainly following the top method - I tried some last night using yeast nutrient, but it gets expensive quickly to try different methods. Anyone recommend a supplier of bulk DAP in Sydney? (1kg pack or more).

Hoping to try to make:

http://www.homebrewtalk.com/f73/pious-westvleteren-12-style-quad-multiple-147815/

 

[RelaxedBrewer]

That first recipe looks like it is using DAP as the acid needed to invert the sugar.
Follow the second recipe instead ( this uses Cream of tartar, but it is possible to use lemon juice instead).
Just get cream of tartar from the super market in the baking section.

RB

 

[Mardoo]

Cream of tartar is fine. I used it for this every day when I was a pastry chef.

 

[slash22000]

If you can use lemon juice, can you use citric acid powder?

 

[RelaxedBrewer]

If you can use lemon juice, can you use citric acid powder?

I would think so. But I think citric acid is stronger so you would need a lesser amount.

 

[jimmy86]

Pm punkin and see if he has some. A while back I have purchased some off him but not sure if it was a once off or not.

 

[lael]

The reasoning for DAP is to provide the acid for the inversion, but it also breaks down to provide the nitrgoen required for the maillard reactions to caramalise / brown the sugar and develop the range of flavours. Country Brewer did 1KG for $16.-

http://www.anpros.com.au/wine-making-products/additives-fining-agents/diammonium-phosphate-dap/ has it for $8 kg... but shipping was $18.- (they are in VIC) so $16/KG works out better for me. Should allow lots of experimentation

I'm going to try to make some more tonight. Last night's is rich and dark, but lacks the depth of flavours I would like. From posts I have read on AHB it seems like it is quite an art to create good candi syrup...

 

[DU99]

this help

http://www.esbrewing.com.au/esbrewing-specials

 

[Jace89]

I often get mine from wine supply stores.
Go out of your way to get DAP, it really does make a different in the final product.

 

[lael]

I often get mine from wine supply stores.
Go out of your way to get DAP, it really does make a different in the final product.

Thanks Jace! Have you made much candi syrup? any recommendations on process and or ingredients?

 

[Jace89]

I've made it a few times. I use just regular cane sugar but corn would work as well.

Traditionally beet sugar is used in Belgium but cane sugar does a great job.

My process is covered on a blog post I made last year here

The only thing I have changed is sometimes cook sugar the sugar. So after I have added the water to cool I simply reheat and start the process again.

 

[lael]

Looks great! Sounds really similar to:

http://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/index6.html#post1404249

which is what I've tried. I'm not sure I'm getting all the flavours suggested - though I've been doing it with lime juice as well. Might drop it next time, and make a full batch - I think the small test batches are changing colour and temp too quickly to develop the full flavours.

 

[punkin]

Pm punkin and see if he has some. A while back I have purchased some off him but not sure if it was a once off or not.

Yep always in stock. $9 per 500 gm.

 

[Markbeer]

i have been experimenting and found that adding half the amount of dap in baking soda avoids burnt sugsr tastes and you can push it further and get more maillard reactions. i aldo found dextrose easier to use. sucrose fpr me just made toffee flavoured syrup.

i prob was not inverting the sucrose properly first.

 

[Markbeer]

i am aiming for dark fruit, chocolate when making mine.

Looks great! Sounds really similar to:

http://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/index6.html#post1404249

which is what I've tried. I'm not sure I'm getting all the flavours suggested - though I've been doing it with lime juice as well. Might drop it next time, and make a full batch - I think the small test batches are changing colour and temp too quickly to develop the full flavours.

 

[Mardoo]

My process is covered on a blog post I made last year here

The only thing I have changed is sometimes cook sugar the sugar. So after I have added the water to cool I simply reheat and start the process again.

Awesome post and page Jace! Thanks to you and the others for correcting my misinformation. Sugar chemistry is a big part of pastry, but clearly not the same. (Sits quietly on his hands...)

I'm very curious what you mean by the above "sometimes cook sugar the sugar." I can guess but I'm wondering whether you could clarify a bit. Not only do I want to bring this into my brewing, but pastry as well. Anyone for dark candi syrup and chocolate ice cream?

Cheers

 

[NewtownClown]

Awesome post and page Jace! Thanks to you and the others for correcting my misinformation. Sugar chemistry is a big part of pastry, but clearly not the same. (Sits quietly on his hands...)

I'm very curious what you mean by the above "sometimes cook sugar the sugar." I can guess but I'm wondering whether you could clarify a bit. Not only do I want to bring this into my brewing, but pastry as well. Anyone for dark candi syrup and chocolate ice cream?

Cheers

Every time I keg a stout I make a stout chocolate cake (made one last night). Two days ago I made a dark candi syrup and was thinking about using it as a base for a sauce to dribble over the cake... unfortunately it all went into my Belgian Strong Dark...

 

[lael]

Every time I keg a stout I make a stout chocolate cake (made one last night). Two days ago I made a dark candi syrup and was thinking about using it as a base for a sauce to dribble over the cake... unfortunately it all went into my Belgian Strong Dark...

Sounds great! Care to share what flavours and process you are using?

 

[NewtownClown]

For the cake or candi syrup?
Candi syrup is basically as per the homebrewtalk thread linked by others in this thread.
The other day I was pretty much out of DAP so used some citric as well. Nowhere near as good. I had to hold it at terminal temp (290F) for it to develop the color (deep amber with strong red tones when held to the light. The usual dark stone fruit, caramel and slight vanilla was there but fainter.
Note: need to order more DAP.

 

[lael]

oh - for the candi syrup lol. Cake sounds good too...
Have you ever bought 'real' candi syrup? I'm interested in hearing some comparisons on home made vs bought...

Anyone ever done multiple re-heatings?