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Old 11-11-2010, 10:38 PM   #1
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Default Adding some sort of sugar to barleywine, should I make candi sugar?

Well, I brewed my 1.100 English barleywine on Tuesday night, and I'm thinking that I want to add 1 lb of sugar to up the alcohol a bit.

Should I use:

1) Candi sugar using this method http://www.homebrewtalk.com/wiki/index.php/How_to_make_Candi_Sugar.

2) Turbinado sugar

3) Maple Syrup (grade B)

4) Molasses

5) Brown sugar

6) Corn Sugar

7) DON'T ADD SUGAR!!


Thanks,
J



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Old 11-11-2010, 11:23 PM   #2
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If you want to do #1, I'd suggest this way:
http://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/

Turbinado is easy and has a nice, but subtle, flavor. Table sugar would be fine also if you just want to lighten the body.



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Old 11-11-2010, 11:30 PM   #3
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Quote:
Originally Posted by Nateo View Post
If you want to do #1, I'd suggest this way:
http://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/

Turbinado is easy and has a nice, but subtle, flavor. Table sugar would be fine also if you just want to lighten the body.
Well, since I have no DAP and won't be stopping by the LHBS, that method I believe is out. I was actually eying that method, but without DAP, I opted for the above method.
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Old 11-11-2010, 11:32 PM   #4
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A couple other options for you are:

8) Cane Jaggery (pale colored)

9) Palm Jaggery (the stuff I used in my RIS was SUPER dark)

10) Piloncillo (I suspect you being in Houston this should be easy to get, similar to cane jaggery)

Using only 1lb of the real dark jaggery wouldn't affect color much PLUS it tastes so rich and delicious. It will add some of the molasses flavor that the brown sugar has minus the mineral taste that brown sugar we get in the states. The paler sugar won't affect color at all and lend less flavor.

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Old 11-11-2010, 11:41 PM   #5
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Quote:
Originally Posted by smokinghole View Post
A couple other options for you are:

8) Cane Jaggery (pale colored)

9) Palm Jaggery (the stuff I used in my RIS was SUPER dark)

10) Piloncillo (I suspect you being in Houston this should be easy to get, similar to cane jaggery)

Using only 1lb of the real dark jaggery wouldn't affect color much PLUS it tastes so rich and delicious. It will add some of the molasses flavor that the brown sugar has minus the mineral taste that brown sugar we get in the states. The paler sugar won't affect color at all and lend less flavor.
I have never heard of Jaggery, but I know exactly what piloncillo is. Do you typically have to go to a specialty store for jaggery? After some googling, it seems jaggery is India's version of piloncillo. How much different does this taste than dark brown sugar though?
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Old 11-11-2010, 11:47 PM   #6
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Jaggery is a sugar made primarily in India and a few other countries. If you know of a Indian grocery store swing buy and check it out. Do not buy powered stuff though buy it in a solid molded cone/half sphere shape.

Jaggery Thread

Plus while you're there if you brew belgian style wits pick up some coriander for dirt cheap that tastes leaps and bounds better than what you can get in the grocery store.

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Old 11-11-2010, 11:53 PM   #7
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Quote:
Originally Posted by smokinghole View Post
Jaggery is a sugar made primarily in India and a few other countries. If you know of a Indian grocery store swing buy and check it out. Do not buy powered stuff though buy it in a solid molded cone/half sphere shape.

Jaggery Thread

Plus while you're there if you brew belgian style wits pick up some coriander for dirt cheap that tastes leaps and bounds better than what you can get in the grocery store.
wow, that stuff is DARK! When googling, it says that it's just cane juice that's been heated at high heat until dark. Could I just take turbinado with a bit of water and boil at a low temp for a LONG time until I achieved that color?
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Old 11-11-2010, 11:58 PM   #8
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Don't know never tried. For the time and effort I'd just get the dark sugar if you could find it. I used 3lbs of it in a seriously over the top RIS this past week and besides it being 16% and green and really bitter you can taste what flavor the sugar gave the beer. It's a great adjunct.

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Old 11-12-2010, 12:01 AM   #9
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Quote:
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Don't know never tried. For the time and effort I'd just get the dark sugar if you could find it. I used 3lbs of it in a seriously over the top RIS this past week and besides it being 16% and green and really bitter you can taste what flavor the sugar gave the beer. It's a great adjunct.
By dark sugar, are you talking about piloncillo?
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Old 11-12-2010, 12:22 AM   #10
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By dark I was talking the almost black jaggery. If you don't want the dark color just get regular piloncillo it's essentially the same, from what I understand, as the pale jaggery.



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