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Old 07-21-2009, 06:01 PM   #1
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Default candi syrup all out of stock?

I can't seem to find belgian candi syrup in stock anywhere. Anyone else have luck?

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Old 07-21-2009, 06:06 PM   #2
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Old 07-21-2009, 10:58 PM   #3
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Do you really, really actually have some? Some other unnamed vendors claim to until you place an order...

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Old 07-21-2009, 11:13 PM   #4
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Why bother buying it when you can make your own?

Quote:
Basically, candi sugar is ordinary white cane/beet sugar (sucrose) that has been modified by an 'inversion' process, producing 'invert sugar
There's really nothing special about "belgian sugar" it's not really a special sugar. The Belgian Monks just used whatever sugar they could buy in bulk the cheapest, and then they inverted it, and carmalized it. It differed from brewery to brewery and often within the same brewery batch to batch....It's not "magic sugar grown in the wild mountains of Belgium" or anything...It's just bulk sugar inverted and boiled to whatever color you desire....

If you can't get citric acid which the recipe I linked calls for, you can use, cream of tartar, a little lemon juice, even a crushed up vitamin c tablet...but many argue that really, the boiling process inverts it as it is...

And make sure you use Beet rather that Cane sugar.....

There's different "recipes" for it here;

Making Belgian Candi Sugar/Syrup

I had a Belgian strong dark ale (1.090_ that had three candi syrup additions...two in primary...I just made my syrup fresh each day.
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Old 07-21-2009, 11:16 PM   #5
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There's a photo thread on making it here;

http://www.homebrewtalk.com/f85/bore...-syrup-121731/

And a pdf on making it frm basic brewing....http://cdn3.libsyn.com/basicbrewing/...da5db01093fdcc

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Old 07-22-2009, 12:16 AM   #6
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Quote:
Originally Posted by Revvy View Post
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And make sure you use Beet rather that Cane sugar.....
I've been using cane sugar.
Aren't they both pure sucrose?
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Old 07-22-2009, 12:27 AM   #7
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Quote:
Originally Posted by HairyDogBrewing View Post
I've been using cane sugar.
Aren't they both pure sucrose?
Yes. For all practical purposes, they're identical.
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Old 07-22-2009, 01:34 AM   #8
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I was told by a guy who specializes in doing Belgians that Beet sugar is more likely what the Belgians got, since sugar beets are grown in Belgium and most of europe whereas cane sugar isn't...it prolly wouldn't matter, in terms of chemistry, but I figure in terms of authenticity it would be better to make it with beet sugar.

Besides I live in Michigan, the home of Pioneer/Bug Chief Sugar, processed just up the road in Croswell....so I buy local.

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Old 07-22-2009, 08:21 AM   #9
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Why buy anything at a homebrew store? J/K

It appears that the person who makes the candi syrup can't or won't make 16 oz containers anymore. He just tells you they are coming but never sends them.

He has moved on to satisfy the breweries instead. Doesn't have enough product or time to waste on 16 containers.

We found it at Brewers Supply Group in 5 gallon containers. We package it into 16 oz. containers for the homebrewers.

Yes we have it in stock.

Forrest

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Old 07-22-2009, 12:16 PM   #10
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Yeah, I've seen and read how to make it. I suck worse in the kitchen than I do brewing beer I may give it a go, but would like some "real" stuff as backup. Trying a super simple belgian dark strong recipe - candi sugar, rock sugar, pils malt, and hops with a 2+hour boil, so I'd rather not screw it up with my feeble candy skills.

Thanks for the info Forrest, I was wondering what seemed to happen to all the HBS all at once. Of course, if I order some candi syrup, I might as well order other stuff as well

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