So.. based on my understanding on how yeast will break down sucrose or dextrose before maltose, sugar additions are best added 2/3 of the way through fermentation... agreed?
Should yeast nutrient be added to the sugar during preparation of the addition?
Also, has anyone used vanilla flavored corn syrup before? If i use this should I cook it up first? It is intreging to me, cause secondary additions of vanilla i could be overwhelming.. thoughts?
Finally, has anyone used Sakar? Found it at the Indian Grocery Store with some Jaggery.
I'm doing a simple Belgium Ale.. with corriander and orange, however, I'd like to add some cinnamon, vanilla, along with the Jaggery into the fermentation.. thoughts?