Owly055
Well-Known Member
- Joined
- Feb 28, 2014
- Messages
- 3,008
In my latest brewing project, I've been feeding a lot of invert syrup. I invert with cream of tarter or citric acid. The procedure is to put a pound and a half of sugar in a sauce pan, then enough water to make it stirrable. I then boil it down. My electronic thermometer with alarm quit reading correctly for some reason, so I'm flying blind. The idea was to get it up to about 230F, then pour into a pot of near boiling water so I get a syrup that is 1.5 pounds of sugar in half a gallon of water. This goes in a growler, and it pours well, as it's a thin syrup. The original brew was sized to take this added liquid volume into account.
Today I did a batch, and got interrupted by a phone call, keeping less than half an eye on it while talking on the phone, and no way to monitor temp. I noticed it was getting some color, so I terminated the boil and did my dilution. I pour it into the water, then transfer back and forth a few times to get all the sugar so there isn't a film of sticky syrup left in the pan.
The result was a lovely amber colored syrup with a distinctive and pleasant flavor.... I accidentally made what amounted to the same thing as Belgian Candi Syrup, but diluted into a liquid. The color and flavor are not enough to come through in the finished product, but I plan to experiment with deeper colors at some future date. I have no doubt at all that if I'd poured it out onto foil, it would have hardened into candi sugar......but that was not my objective.
H.W.
Today I did a batch, and got interrupted by a phone call, keeping less than half an eye on it while talking on the phone, and no way to monitor temp. I noticed it was getting some color, so I terminated the boil and did my dilution. I pour it into the water, then transfer back and forth a few times to get all the sugar so there isn't a film of sticky syrup left in the pan.
The result was a lovely amber colored syrup with a distinctive and pleasant flavor.... I accidentally made what amounted to the same thing as Belgian Candi Syrup, but diluted into a liquid. The color and flavor are not enough to come through in the finished product, but I plan to experiment with deeper colors at some future date. I have no doubt at all that if I'd poured it out onto foil, it would have hardened into candi sugar......but that was not my objective.
H.W.
