DIY Belgian Candi Syrup - two methods debate | HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Homebrew Talk

Help Support Homebrew Talk by donating:

  1. Win a Brew Kettle or Ferm Tank from Delta Brewing Systems!
    Dismiss Notice
  2. We have a new forum and it needs your help! Homebrewing Deals is a forum to post whatever deals and specials you find that other homebrewers might value! Includes coupon layering, Craigslist finds, eBay finds, Amazon specials, etc.
    Dismiss Notice
Win a Brew Kettle or Ferm Tank from Delta Brewing Systems! Homebrewing Deals

DIY Belgian Candi Syrup - two methods debate

Discussion in 'Recipes/Ingredients' started by Chugmaster, Sep 15, 2013.

 

  1. #1
    Chugmaster

    Well-Known Member

    Posted Sep 15, 2013
    After some Googling, I've found two methods of darkening homemade Belgian candi syrup/sugar.

    Let's keep the additives aside (citric acid, DAP, etc.) and not get into the debate over cane vs. beet or whether this truly is Belgian candi sugar/syrup.

    1. One method involves holding the solution between 260F-275F until desired colour (up to 2hrs).

    2. One method involves raising the solution to anywhere around 290F (temperature depends on the colour desired) a couple of times in order to get the desired colour.

    Do both of these methods achieve the same effect?
     
    + Quote Reply
Draft saved Draft deleted

Share This Page

Group Builder