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Old 08-05-2012, 01:12 PM   #1
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Default Same old debate : Candied Sugar

Sorry, this HAVE been asked in other posts, but I could not find a clear anwswer. I saw a lot of different references from books, sites, people, ..., but there is too much contradictions and I am still confused. I am asking for people own experience with this subject.

I've been reading a lot about the need for "sucre candy", which to me translates to "Candied sugar", not "Candy sugar", but that's another debate

So, taking for granted that we don't talk about caramel colored sugar here, but just white/light stuff, here's the question : is Candied sugar really needed, or can one use just regular table sugar? How about Inverted sugar? Corn syrup? Molasses?

I saw a lot of recipe out there talking about using either table sugar with lemon juice, using corn syrup, using other chemical stuff...or just using plain table sugar.

From your own experience, does it make a difference if plain table sugar is used in a brew? That would make it a lot easier for us of course

Thanks for your thoughts on this...
Zolt


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Old 08-06-2012, 12:49 AM   #2
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From an AG brewing course I took at a LHBS and from limited personal experience, white sugar works fine vs. clear candi sugar since the clear doesn't have any flavor anyway. I used 2 lbs white sugar boiled in 2 cups water added to 2.5 gals of Belgian Golden Strong Ale and it turned out good.

If I were making a Quad or something where the caramel flavors were desired, I would spend the $ on the darker candi sugar.


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Old 08-06-2012, 03:59 AM   #3
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Yeah, there is no flavor difference between processed dry sugar (either sugarcane, beet, or corn sugar). You can develop some nice caramel flavors by heating sugar in water, with or without the acid. People have tried all sorts of ways to replicate the darker candy syrup coming out of Belgium but none of it really hits it on the head.
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Old 08-06-2012, 11:27 AM   #4
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Thanks guys for the replies.
And what about the inverted sugar process? Is this a myth? Can sugar be used as is and still be "used" by the yeast?
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Old 08-06-2012, 02:59 PM   #5
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Candi sugar is an inverted sugar created by crystalizing an inverted sugar syrup that is made by boiling regular sugar in water with an acid catalyst. This process converts the sucrose to a mix of glucose and fructose which are more readily consumed by yeast.

Regular white sugar (sucrose) can be used by the yeast, but before they can consume it, the yeast must work a little harder to create an extra enzyme, invertase, to convert the sucrose to glucose.

For me, when a recipe calls for candi sugar, I just take the weight of candi sugar called for and dissolve it in half as much water, bring it to a boil, add a splash of lemon juice and boil for several minutes for clear, or until it caramelizes for amber or dark candi sugar.
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Old 08-06-2012, 03:16 PM   #6
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Quote:
Originally Posted by scutiger
(...)For me, when a recipe calls for candi sugar, I just take the weight of candi sugar called for and dissolve it in half as much water(..)
I guess you meant you use regular sugar...right?
Thanks, I'll try this - lot cheaper than buying candied sugar!
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Old 08-06-2012, 03:20 PM   #7
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Quote:
Originally Posted by Zoltanar View Post
I guess you meant you use regular sugar...right?
Thanks, I'll try this - lot cheaper than buying candied sugar!
Yep, that's what I meant, sorry I wasn't clear in that part.
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Old 08-06-2012, 03:32 PM   #8
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No trouble. Just wanted to be sure!
Thanks again!
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Old 08-18-2012, 02:39 AM   #9
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Default ...and how about brown sugar?

Has anybody tried with brown sugar instead of amber/dark candy sugar?
Just out of curiosity...
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Old 08-18-2012, 04:59 AM   #10
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Brown sugar is bleached table sugar coated in molasses. Totally different product.


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