Originally Posted by MistyMountainHops
When you bring it to a boil and add your other malt extract, add the Muntons Dark. As for the Candy Sugar - you can add that at the last 10-15 min of your boil. Good luck and welcome.
Aye... there's the rub. I assumed that to be the case, but according to the provided instructions (translated through at least 11 different languages before it landed on English) there's no boil involved.
The instructions provided:
1. Heat up the canned extract.
2. Add to carboy, rinse w/ 1 L warm water and add.
3. Add 2L warm water.
4. Dissolve sugar.
5. Add 5L cool water.
6. Add yeast.
7. Allow primary ferment 7-10 days.
8. Transfer, add sugar, bottle, secondary 6-8 weeks.
I also wonder now, the only sugar involved is the Candi sugar... which time (step 4 or 8) do I add that?
I thank you for your patience with my ignorance.