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Old 11-30-2011, 02:19 PM   #1
dowhatitdo
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Nov 2010
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Would it be possible to use dry malt extract in place of table sugar? It still creates a simple syrup either way, just with more flavor. Id use a light DME, used normally for yeast starters bc it makes a low gravity wort to jump start the yeast. I figured it would do the same for a scoby since its eating the sugar. Just not sure about extras that might harm a scoby n the DME. Any advice welcome! I'll still try anyways bc its so cheap to experiment.

 
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Old 11-30-2011, 06:38 PM   #2
edmanster
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Feb 2011
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I'm doing this soon.. I just boiled down some left over 2nd runnings to try this...
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Old 12-01-2011, 05:14 AM   #3
Tbone66
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Feb 2011
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That is a good question, I never would have thought to use DME. I love the creativity and I think it would be a cool experiment. If I had any active SCOBYs I would try this out but I dehydrated all my backups. let us know how it turns out.

Ryan
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Old 07-21-2012, 03:17 PM   #4
Sulli
 
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Mar 2008
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So did you guys ever do this. If so, how did it turn out?

 
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Old 08-21-2012, 06:07 PM   #5
porcupine73
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Aug 2012
Fort Meade
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Yes curious how it turned out? I am thinking in small amounts it would work. I have tried things like molasses, rapadura, sucanat, and all those, if too much is used in proportion to a more refined sugar source seem to make the brew extremely bitter and acrid.

 
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