First off, this is a regular youtube link, non commercial, no ads, etc, so I have zero financial incentive in posting it.</end disclaimer>
This weekend I finished my first video tutorial on how to make Belgian Candi (Invert) Sugar, thought I'd post it here for those who might be interested (good for saving cash on what's usually the most expensive ingredient when brewing those nice high strength Belgian ales).
The video is juddery at the beginning due to time stretching in imovie being a total pos, and yes, I know it's tartar not tartare, what can I say, after recording the audio so many times my quality control started to slip.
Comments? Criticisms? Suggestions for future tutorials?