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Old 03-08-2013, 12:52 AM   #1
lakedawgs
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Default How to add Belgian candi sugar to fermenting beer?

I have a Belgian quad brewing. I need to add some candi sugar I made to high krausen on the second day (tomorrow). Not sure how to get the hard candi sugar to the fermenter.
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Old 03-08-2013, 12:55 AM   #2
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Boil some water and dissolve the sugar,cool it downand add it to the fermenter.

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Old 03-08-2013, 01:05 AM   #3
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We are about to make a dubbel and I'm curious the benefits of adding durin fermentation vs end of boil. Any preferences? We are using 1.5 lbs for 5 gallons.

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Old 03-08-2013, 02:09 AM   #4
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Don't want to sound stupid but 'boil some water'....roughly how much water to add to a pound of candi sugar when boiling down? Just worried about keeping it semi liquid while cooling to a temp acceptable to adding to the fermenter.

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Old 03-08-2013, 02:23 AM   #5
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Sanitize the outside of the package and pour it in. The sugar is sanitary, and will get fully consumed by the yeast. I've done this a number of times and it works.

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Old 03-08-2013, 02:27 AM   #6
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You can save yourself some trouble and expense in the future and just use table sugar...

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Old 03-08-2013, 02:58 AM   #7
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Quote:
Originally Posted by lakedawgs View Post
Don't want to sound stupid but 'boil some water'....roughly how much water to add to a pound of candi sugar when boiling down? Just worried about keeping it semi liquid while cooling to a temp acceptable to adding to the fermenter.
Use just enough water to get the sugar covered and dissolved. Not much needed.
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Old 03-08-2013, 03:04 AM   #8
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I use the liquid candi sugars. Regular table sugar doesn't have any caramelized sugars in it as compared with colored "candi" sugar. Try to use the least amount of sugar possible to dissolve so as not to dilute the brew (as in get it close to syrup as you can without darkening).

TD

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Old 03-08-2013, 11:00 AM   #9
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While I agree that light candi sugar is basically the same as table sugar, this is a dark candi sugar.
Thanks

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