marzipan71
Member
Hi - I've got a recipe for an English mild that calls for 0.4 lb of invert sugar syrup #3. My various internet searches suggest this is (was) a fairly dark syrup with a vague flavour of molasses. I'm substituting muscovado sugar, which has a mild molasses flavor and might do the job well.
My question is this - since I imagine invert sugar syrup is a concentrated form of fermentable sugar, is there a back of the envelope way of calculating an equivalent weight in my muscovado sugar replacement? I realize sugars is a huge topic, but I'm just looking to see if there's anything out there that suggests say, use x2 sugar to suggested weight of invert sugar syrup. Or is that just not a sensible question?
My other idea was to use a certain amount of muscovado and a small amount of molasses...but that will probably get even more confusing.
Anyhow, any ideas or reported experiences would be welcome!
My question is this - since I imagine invert sugar syrup is a concentrated form of fermentable sugar, is there a back of the envelope way of calculating an equivalent weight in my muscovado sugar replacement? I realize sugars is a huge topic, but I'm just looking to see if there's anything out there that suggests say, use x2 sugar to suggested weight of invert sugar syrup. Or is that just not a sensible question?
My other idea was to use a certain amount of muscovado and a small amount of molasses...but that will probably get even more confusing.
Anyhow, any ideas or reported experiences would be welcome!