KnotHeadGrady
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- Dec 11, 2012
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Hey all I'm experimenting with a chocolate mint stout and adjuncts. I want to add some crushed candy cane to this chocolate mint stout in hopes of increasing the alcohol content and leaving a bit of residual mint flavor to accent the chocolate (sounds kind of crazy I know) when is the best time to add this? Candy cane crushed is basically cane sugar so I figure it will be fully fermentable. What do you think?
I was thinking when the primary fermentation slows down I would add 1/2 lb of crushed candy cane dissolved into sterilized water (a syrup)
I was thinking when the primary fermentation slows down I would add 1/2 lb of crushed candy cane dissolved into sterilized water (a syrup)