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Old 10-10-2012, 04:39 AM   #271
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Seems to me that you didn't bring the temperature down far enough with the water before you chilled the rest of the way in ice. If the temperature isn't down below boiling most of the water will have boiled off as it is cooling the syrup. WHen that happens, there is not much left to keep the sugar liquid. Try going down to 220 and then chilling. I'll be that works better. Just a guess.

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Old 10-10-2012, 04:51 AM   #272
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Quote:
Originally Posted by mredge73 View Post
I think I am missing something on this procedure.
I am pretty sure I followed the instructions correctly but I am creating a semi-solid instead of a syrup.
Did 2lbs with 1 cup of water + 1 tsp dap, cooked to 290, added 1/2cup of water and stirred in good as soon as the meter hit 290. Temp dropped to 240 and I put it in the ice bath.
Poured it into the mason jar while still warm, it is now a semi-solid in the jar. Not really sure how I am going to get it out.
it just probably crystalized.. try heating the jar in a pot of hot (boiling) water
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Old 10-11-2012, 05:30 AM   #273
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If it's crystallizing then you didn't get enough inversion. You can try adding more DAP, adding an acid, heating at a slightly slower rate, or doing the double cook. Or you can do the inversion process first and go from there. Also this question has been addressed in the thread.

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Old 10-11-2012, 08:26 PM   #274
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Wait, is it crystallized or is it just too thick? Those are two very different things. Certainly the capacity to crystallize is dependent upon the degree of saturation and therefore amount of water. But crystallization should be obvious.

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Old 10-11-2012, 08:44 PM   #275
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It was crystallized.
I loosened it out of the jar with some boiling water and lots of elbow grease.
I re-cooked it but this time I added 1 cup of water at the finish instead of the 1/2 cup from the recipe, it got it down to 220.
I got syrup this time.

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Old 11-07-2012, 05:16 PM   #276
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How long should this stuff stay good? I made a few lbs about 6 months ago and it is still a perfect syrup consistency.

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Old 11-07-2012, 05:49 PM   #277
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The ability of "supersaturated" solutions to stay crystal free often depends upon whether there are any crystals or small particles for new crystals to form on. Also on temperature. I would think that if you have a nice clean syrup and store reasonably warm it should stay for a very long time. If it does crystallize, you can just warm it up. It's also pretty difficult for microbes to grow in this high a concentration of sugar and there are probably none there if you bottled it in clean bottles when the syrup was still very hot.

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Old 12-09-2012, 10:28 AM   #278
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Hey everyone. A month or so ago I made a couple pounds of sugar #5 and it turned out really, really well. I was very happy with the complexity of flavour.


Candi Syrup Starting to Boil by Hot Pepper Daddy, on Flickr


Candi Syrup Almost Done by Hot Pepper Daddy, on Flickr


Nice Colour by Hot Pepper Daddy, on Flickr


I then brewed my first Dubbel (included 800g, almost 2 lbs), which is now on tap. I'm very happy with this brew!


Abbey Dubbel by Hot Pepper Daddy, on Flickr


I'm making another 4 lbs of this today. Thanks for all thr work on this everyone!

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Old 12-10-2012, 10:11 PM   #279
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Here's more current work being done on candi syrup at home.
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Old 12-11-2012, 02:05 PM   #280
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So that article says that a variety of amino acids are necessary for the flavors. What about using the food type amino acids from whole foods or something

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