bluefoxicy
Well-Known Member
I've noticed the root beer extract comes with instructions to use a big chunk of corn sugar (HFCS) to flavor the root beer. A lot of people swear by cane sugar, though; and there's always white sugar around anyway.
I'm thinking everything on the shelf uses HFCS, and I don't feel like using cane. DME however has a really smooth texture and interesting taste. I think I'll fire that down instead of corn sugar, and use champagne yeast (I've seen it done with ale yeast... bread-like flavor).
Thoughts?
I'm thinking everything on the shelf uses HFCS, and I don't feel like using cane. DME however has a really smooth texture and interesting taste. I think I'll fire that down instead of corn sugar, and use champagne yeast (I've seen it done with ale yeast... bread-like flavor).
Thoughts?