Sorry, this HAVE been asked in other posts, but I could not find a clear anwswer. I saw a lot of different references from books, sites, people, ..., but there is too much contradictions and I am still confused. I am asking for people own experience with this subject.
I've been reading a lot about the need for "sucre candy", which to me translates to "Candied sugar", not "Candy sugar", but that's another debate
So, taking for granted that we don't talk about caramel colored sugar here, but just white/light stuff, here's the question : is Candied sugar really needed, or can one use just regular table sugar? How about Inverted sugar? Corn syrup? Molasses?
I saw a lot of recipe out there talking about using either table sugar with lemon juice, using corn syrup, using other chemical stuff...or just using plain table sugar.
From your own experience, does it make a difference if plain table sugar is used in a brew? That would make it a lot easier for us of course
Thanks for your thoughts on this...