Making dark candi sugar - Page 3 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Making dark candi sugar

Thread Tools
Old 01-10-2013, 10:52 PM   #21
Oct 2012
Kingston, Ontario
Posts: 149
Liked 14 Times on 9 Posts

The OP was asking about “Making Dark Candi Sugar" and inverted caramelized sugar is definitely not the same. Sure its good enough as an adjunct but not as a substitute.

Very Cool MCWILCR, you are a lot further along than I am. I read a blog somewhere of a guy who actually grew his own Sugar Beets and tried to make refined sugar. His experiment failed to make refined sugar, but I noticed that the syrup that he boiled down turned a rich dark brown/black color and looked exactly like Dark Candi Syrup. I will try to make a friendly call to a commercial sugar beet refiner to see if I can get some of their syrup before they refine it.

Diammonium phosphate (DAP) is not a derivative of amino acids. It is a salt. It is produced by reacting ammonia with phosphoric acid.

I doubt it's worth the cost to make my own, I just enjoy trying to solve a mystery and the challenge to reproduce it.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Making Dark Candi Syrup SpanishCastleAle Recipes/Ingredients 20 01-30-2014 02:34 AM
Help with Dark Candi Sugar in Recipes? ultravista Recipes/Ingredients 2 07-03-2012 02:07 PM
How much dark candi sugar? cladinshadows Fermentation & Yeast 3 11-02-2011 05:06 PM
Dark candi sugar vs. syrup andreiz Recipes/Ingredients 4 11-15-2010 12:30 AM
Dark Candi sugar? neldred Beginners Beer Brewing Forum 4 10-15-2009 04:58 PM

Forum Jump