Originally Posted by mredge73
The only things that that Ryan's blog really adds is the addition of lime to the equation; and confirms that adding acid only (like cream of tarter) creates burnt sugar flavors (candy apple).
I have been following the procedure outlined on the first page of this thread for several batches now but with a small addition of lime + the outlined addition of DAP and have found that my results have been better.
How much lime are you using per batch? On Ryan's blog he states that the lime additions most likely won't scale linearly. I also wondered the same thing about DAP additions. I would like to make 10 pounds of the deep amber syrup. Any suggestions on amounts of DAP and lime for this amount of sugar?
Or anyone with negative results from using lime?
I made 10 pounds of dark candied syrup a few years ago and scaled DAP linearly with the original recipe on this thread. The ammonium was overwhelming. I had to open doors and windows of the apartment and ended up shooting way over the target temp. Ended up turning out really good though and made some great beers with it. My batch lasted over a year and no apparent change in flavor over time.