Recent content by Amphiprion

This is good to know! Are you using raw (not invert) sugar? At what level (percentage of grist bill or lbs. per 5 gal. batch) are you using when you start to notice the cidery taste?

Sorry, this is the quote to my earlier post (1/2 tsp. to 1 lb. sugar). And btw, I've made several batches with home-made Belgian candi, using both sugar beet and cane sugar. There is a difference (between beet and cane), but inverted sugar (beet or cane) ferments just fine! :) The difference...

one half teaspoon unconcentrated lemon juice to one pound granulated sugar is a little too much, but it doesn't hurt to make sure. A pound of sugar is *about* 1-1/3 cup.

Would anyone know the exact amount of citric acid or ascorbic acid to add to 1 cup (appx. 2/3 lb.) sugar? Most recipes I've found on the Internet seem to quote or paraphrase the same recipe, and according to those sources a teaspoon of lemon juice is equivalent to a "pinch" of citric acid. A...

One difference between cane sugar and beet sugar is that only cane sugar can be used to make molasses (or brown or turbinado sugar). Holly Sugar Co. uses sugar beets to make granulated sugar. I visited their plant in Harford, TX some years ago, and unwashed beet sugar is orange in color...