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Old 01-10-2013, 03:20 PM   #1
Misplaced_Canuck
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I made some belgian candi sugar last week-end, it turned out quite nice but there's a few things I'm wondering about.

I followed the method here: http://www.homebrewtalk.com/wiki/ind...ke_Candi_Sugar

When I reached 260F and held it there, the added water eventually evaporated up, and I was left with a pan of sugar syrup that was NOT bubbling anymore, but I managed to hold the temperature at 260-275F easily for a total of about 40 minutes. I then raised to 300F to get it to hard-crack, and got some medium-orange colored candi sugar out of it - a touch lighter than the method above.

The main question is: is it supposed to keep boiling/bubbling at the 260-275F mark when I hold it there?

Also, if I want to get a darker color, do I just need to hold at 260-275F longer?

Thanks!

MC
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Old 01-10-2013, 03:31 PM   #2
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The batch I made held at the 260ish range much longer. I think you hold there until you get the color you want.

There is a BIG push right now to say that the inverted sugar is NOT the real deal. I agree, but feel that it still has it's place.

 
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Old 01-10-2013, 10:35 PM   #3
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Thank's not Belgian Candi Sugar. You made caramalized sugar.

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Old 01-11-2013, 12:13 AM   #4
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Quote:
Originally Posted by cheezydemon3 View Post
There is a BIG push right now to say that the inverted sugar is NOT the real deal. I agree, but feel that it still has it's place.
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Originally Posted by Trillium View Post
Thank's not Belgian Candi Sugar. You made caramalized sugar.
See?

I am gonna make a caramel amber with JUST inverted sugar and 2 row. See what happens.

 
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Old 01-11-2013, 02:34 AM   #5
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Quote:
Originally Posted by Trillium View Post
Thank's not Belgian Candi Sugar. You made caramalized sugar.
Fine, so help a brother out. How do you do it?

MC
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Old 01-11-2013, 02:56 AM   #6
cheezydemon3
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It is SUPER complicated. You need unrefined beet sugar or some such sh!t.

Buy the belgian stuff for the occasional brew. If that is ALL you make, then source some unrefined beet sugar or start growing some fracking beets.

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Old 01-11-2013, 03:18 AM   #7
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I just tried this method tonight, just finished in fact: http://www.themadfermentationist.com...ndi-syrup.html

I definitely got the butter aromas (as he said) and some of the rummy. It reminded me a lot of when my mom would make sponge-candy when I was a kid. It actually looks darker too.

I started with "Zulka pure cane sugar": http://www.walmart.com/ip/Zulka-Pure...-4-lb/10324852

MC
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Old 01-11-2013, 03:29 AM   #8
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You did it all wrong. 5.4 grams of amalyse amino acids and L lysine must be added every 3.43 seconds and stirred with the petrified tail of a dead cat.

 
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Old 01-11-2013, 12:57 PM   #9
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You did it all wrong. 5.4 grams of amalyse amino acids and L lysine must be added every 3.43 seconds and stirred with the petrified tail of a dead cat.
Thanks for the help.
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Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
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Old 01-11-2013, 02:10 PM   #10
cheezydemon3
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Just seeing if you were listening.

 
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