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10-05-2007, 07:33 PM
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#1
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Registered User
Join Date: Jan 2007
Location: Wichita Falls, Tx
Posts: 3,026
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Making Candi Sugar
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OK, I was following this dude's directions step by step:
http://www.franklinbrew.org/brewinfo/candi_sugar.html
But something went amiss, my sugar/water/cream of tarter hit 225 and started turning dark amber quick, it smells burnt. That's 2lbs down the drain. What's going on? I couldn't even get close to 260-275 without it starting to burn. I'm doing something way wrong. ANyone have any advice?
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10-05-2007, 07:37 PM
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#2
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Senior Member
Join Date: Aug 2007
Location: Phoenix, AZ
Posts: 959
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Why make candi sugar, when you can buy turbinado, piloncillo or jaggery, it's much easier and they taste just as good. Sorry I can't offer advice on the candi sugar, but it seems like you can make some dark candi syrup which can come in handy for a dubbel.
BTW, that's a cool artice.
Last edited by Iordz; 10-05-2007 at 07:40 PM.
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10-05-2007, 07:42 PM
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#3
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Registered User
Join Date: Jan 2007
Location: Wichita Falls, Tx
Posts: 3,026
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It is cool, if it worked! LOL. I would love to use turbinado, which they have at my grocery, but it's too dark. I need to keep the SRM down on this beer.
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10-05-2007, 07:48 PM
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#4
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Senior Member
Join Date: Aug 2007
Location: Phoenix, AZ
Posts: 959
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You're right, it's too dark. Jaggery is a light sugar, look around maybe they sell it at your store, if not you can find it at most Asian markets. It's made from palm trees, it is light in color and tastes very interesting, but it doesn't matter because it will ferment completely.
Question about the candi sugar: why are you using cream of tartar?
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10-05-2007, 07:53 PM
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#5
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Registered User
Join Date: Jan 2007
Location: Wichita Falls, Tx
Posts: 3,026
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Quote:
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Originally Posted by Iordz
You're right, it's too dark. Jaggery is a light sugar, look around maybe they sell it at your store, if not you can find it at most Asian markets. It's made from palm trees, it is light in color and tastes very interesting, but it doesn't matter because it will ferment completely.
Question about the candi sugar: why are you using cream of tartar?
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Because I don't have citric acid and I heard it's a substitute. I think I might have used to little of it. |
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10-05-2007, 07:54 PM
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#6
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Registered User
Join Date: Jan 2007
Location: Wichita Falls, Tx
Posts: 3,026
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I'm gonna try again and use lemon juice instead. I'm also gonna put a second thermometer in at the beginning to make sure this candy thermometer is right.
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10-05-2007, 08:13 PM
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#7
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Senior Member
Join Date: Oct 2006
Location: Cincinnati, OH
Posts: 616
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Were you stirring it?
__________________
Primary - English Bitter, Belgian Specialty Ale
Secondary - Pilsner
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10-05-2007, 08:17 PM
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#8
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Registered User
Join Date: Jan 2007
Location: Wichita Falls, Tx
Posts: 3,026
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Yea I was, but I just now realized my candy thermometer (cheapo from wal-mart) was WAYYYYY off. Doing a little bette this time I think.
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10-05-2007, 08:21 PM
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#9
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Senior Member
Join Date: Oct 2006
Location: Cincinnati, OH
Posts: 616
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That sucks. Good thing sugar is cheap!
__________________
Primary - English Bitter, Belgian Specialty Ale
Secondary - Pilsner
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10-05-2007, 08:22 PM
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#10
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Registered User
Join Date: Jan 2007
Location: Wichita Falls, Tx
Posts: 3,026
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2 bucks for 4lbs of white sugar 25 for 4lbs of candi sugar.... yea, i gotta learn how to do this 
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