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10-05-2006, 01:29 AM
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#1
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Making some Belgian Candy Sugar
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I am making some Candy sugar right now . . . much easier than I thought. I am trying to decide what to brew with it. I don't have any begian yeasts right now. I may wait to get some.
I was also thinking about making a strong scottish ale with it. Has anyone ever put Candy Sugar in their Scottish styles?
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10-05-2006, 01:45 AM
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#2
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Location: Sunny Southern Vermont
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I never tried a scottish ale, but You could make some candy with it or higher gravity beer. Through all the research I have done, and all the experiments with using Candy sugar, and plain table sugar they all seem to turn out the same.
It's sugar, and it's highly fermentable, and I can't taste the difference.
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10-05-2006, 04:41 AM
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#3
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Damn it!
I followed the directions and put it on wax paper to cool. Now, the wax paper won't peel off.
Damn it!
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10-05-2006, 01:07 PM
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#4
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try a razor blade for removal. Parchment paper may be an alternative solution to the wax paper.
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10-05-2006, 01:15 PM
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#5
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How would one go about making candy sugar???
...and I've heard people mention using table sugar instead of candy sugar, but I'm wondering if they make a slurry or just add it directly???
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On Tap: Whatever I just brewed (got sick of updating it)
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10-05-2006, 03:24 PM
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#6
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Location: Charlottesville, VA
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First, you buy some candy. Snickers, Butterfinger, RedHots, etc. Then...
oh, wait, you guys are talking about "candi", not "candy". Hmmm...
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Aristocratic Ales, Lascivious Lagers
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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10-05-2006, 03:26 PM
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#7
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oh, Google, you sweet thing...
"Just heat a solution of plain white sugar and water,then put it in a tall container and drop strings in. For dark candi sugar keep it on the stove longer and it will caramelize (turn brown). In time the dissolved sugar will crystallize around the string. This will require planning as it can take many weeks."
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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10-05-2006, 03:36 PM
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#8
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I read that you need a teaspoon or so of citric acid as well (lemon juice).
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10-05-2006, 03:37 PM
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#9
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You thinking of invert sugar? That's not the same thing, is it?
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10-05-2006, 03:40 PM
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#10
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I don't know why, but it sticks in my head that Papazian said that table sugar doesn't ferment - something about the yeast not being able to consume it. I'm guessing I'm wrong. I'll have to look it up.
I got my info here:
http://www.brew365.com/technique_candi.php
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