michaelskocik
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- Dec 14, 2011
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So.. based on my understanding on how yeast will break down sucrose or dextrose before maltose, sugar additions are best added 2/3 of the way through fermentation... agreed?
Should yeast nutrient be added to the sugar during preparation of the addition?
Also, has anyone used vanilla flavored corn syrup before? If i use this should I cook it up first? It is intreging to me, cause secondary additions of vanilla i could be overwhelming.. thoughts?
Finally, has anyone used Sakar? Found it at the Indian Grocery Store with some Jaggery.
I'm doing a simple Belgium Ale.. with corriander and orange, however, I'd like to add some cinnamon, vanilla, along with the Jaggery into the fermentation.. thoughts?
Should yeast nutrient be added to the sugar during preparation of the addition?
Also, has anyone used vanilla flavored corn syrup before? If i use this should I cook it up first? It is intreging to me, cause secondary additions of vanilla i could be overwhelming.. thoughts?
Finally, has anyone used Sakar? Found it at the Indian Grocery Store with some Jaggery.
I'm doing a simple Belgium Ale.. with corriander and orange, however, I'd like to add some cinnamon, vanilla, along with the Jaggery into the fermentation.. thoughts?