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Old 01-11-2013, 07:54 PM   #11
Misplaced_Canuck
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Last night's results:



MC



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Old 01-12-2013, 01:08 AM   #12
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i got my recipe off one of the beer info sites.....

1 teaspoon lemon juice @ # of regular white sugar.

heat over medium heat stirring contineously to prevent scorching.

the sugar will begin to pale in color and become a thick & gooey liquid.

stop here for clear candi or continue on to amber or dark.

pour onto cooking sheet lined with foil....in an hour or so it will be hard though still warm ....break it apart and store in burp container.

you can use it as is or add some to a sauce pan dilute with about 1/2 cup water heat till liquid and add to boil.


GD
sure beats the high price the vendors ask for it!



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Old 01-12-2013, 05:57 PM   #13
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Most table sugar is likely beet sugar. C&H is cane sugar.

Does it really matter which one? I prefer cane sugar. After you live near a sugar beet factory for a few years, you really begin to hate the smell.

Going to make a pound today with cane sugar for a Dubbel.

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Old 01-12-2013, 06:16 PM   #14
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u can use regular sugar, but you have to invert it with an acid i belive. during the boil you add a bit of cream of tartar. the acid inverts the sugar.

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Old 01-12-2013, 11:52 PM   #15
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Fine, so help a brother out. How do you do it?

MC
Sorry fellow Canuck. I have been experimenting and researching mainly the dark candi syrups. I made a post about it on the following thread as I think you need unrefined beet sugar which still contains the amino acids that are nessessary for Maillard reactions.

http://www.homebrewtalk.com/f13/making-dark-candi-sugar-366523/index2.html
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Old 01-13-2013, 01:41 PM   #16
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u can use regular sugar, but you have to invert it with an acid i belive. during the boil you add a bit of cream of tartar. the acid inverts the sugar.
i've used fresh squeezed lemon juice 1 tsp to a Cup of sugar.

GD


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