Stankonia
Well-Known Member
I went to whole foods today and noticed some flavor-infused sugar in the coffee section of the store.
They had ginger, dark cocoa, cinnamon, lime, raspberry, vanilla bean, etc. The sugar was larger-ground relative to table sugar, and pretty pungent when I smelled them.
I was wondering if anyone could provide any insight on these? If adding them to the boil would it just ferment out leaving little flavor similar to the way honey does for example. Would it be effective for bottle conditioning?
It would be fun to mess around with it, but I would like some in-sight from those who would know more about it, and what to expect.
They had ginger, dark cocoa, cinnamon, lime, raspberry, vanilla bean, etc. The sugar was larger-ground relative to table sugar, and pretty pungent when I smelled them.
I was wondering if anyone could provide any insight on these? If adding them to the boil would it just ferment out leaving little flavor similar to the way honey does for example. Would it be effective for bottle conditioning?
It would be fun to mess around with it, but I would like some in-sight from those who would know more about it, and what to expect.