DIY candi syrup attempt citric acid vs yeast nutrient

[odie]

round 2 of making belgian candi syrup. was shooting for D-180 range.

One used about 1/4 tsp citric acid, the other used 1/2-2/3 tsp yeast nutrient.

Both used 1# plain sugar and 2 cups water.

Placed in oven at 300 for several hours with a couple small water additions.

The left is citric acid, the right one is with yeast nutrient...a very notable clarity difference as soon as the stuff was mixed up even before heating

 

[odie]

final product...identical oven time. small water additions not measured exact...thus the slight volume difference, but both are 1# sugar total.

 

[DuncB]

Did you neutralise the acid?

 

[Agent]

Any tasting notes on similarities or differences?

They look great!

 

[odie]

Did you neutralise the acid?

how? On which one? I'm new at this

 

[odie]

Any tasting notes on similarities or differences?

They look great!

actually haven't tasted yet...well I licked the spatula but wasn't very "thoughtful" as I did it...

 

[DuncB]

how? On which one? I'm new at this

The one that you put citric acid in.

You add a gramme of Bicarbonate of soda to it and now it's cold it will slowly bubble and off gas as the acid is neutralised.
You could use another base if you wanted such as Calcium Hydroxide if you have that but I'd use less of that.

 

[odie]

The one that you put citric acid in.

You add a gramme of Bicarbonate of soda to it and now it's cold it will slowly bubble and off gas as the acid is neutralised.
You could use another base if you wanted such as Calcium Hydroxide if you have that but I'd use less of that.

like baking soda? add it cold? I would think it would mix better when still hot.

 

[Agent]

like baking soda? add it cold? I would think it would mix better when still hot.

It would mix in better hot.
BUT
It would create a huge foamy lava-hot sugar eruption.

 

[Miraculix]

I would suggest keeping it as is. The thing with the neutralisation is that it changes the flavour when it is still hot, changing maillard reaction and caramelisation rate. This would not be happening when cold. And yes, dosing hot must be done VERY carefully!!!

 

[DuncB]

Take a spoonful or two of the inverted sugar.
Add a sprinkle of baking soda/ bicarbonate of soda even cold the reaction will occur. Just give it time, it won't be as eruptive as when hot.
The chemistry will still occur.
You could test the pH and if not neutral add some more.
Then taste compare the acid and neutralised.

 

[Miraculix]

Take a spoonful or two of the inverted sugar.
Add a sprinkle of baking soda/ bicarbonate of soda even cold the reaction will occur. Just give it time, it won't be as eruptive as when hot.
The chemistry will still occur.
You could test the pH and if not neutral add some more.
Then taste compare the acid and neutralised.

?

Of course the acid will be neutralised cold. But it would not change the flavour in a way that would carry over into the beer. Just a simple ph change. The yeast will change it into it's own prefered range anyway, so why bother? It will taste differently when tasted, but that is because of ph, not because of maillard and caramelisation products. And these are the ones that will determine the effect of the sirup in the beer. The ph will be changed by the yeast back and forth anyway.

Neutralising while still hot does change the flavour in a way that will carry over though. At least according to my own experiments.

 

[DuncB]

@Miraculix
Hence my suggestion of testing the outcome of cold correction.
Ragus neutralise it warm that will be more efficient than cool.
You can taste the difference between the neutralised and acid invert.

 

[Miraculix]

@Miraculix
Hence my suggestion of testing the outcome of cold correction.
Ragus neutralise it warm that will be more efficient than cool.
You can taste the difference between the neutralised and acid invert.

Yes, it's just not relevant as the taste will differ because of the acid. The acid however, will be corrected by the yeast into it's specific beneficial ph anyway.

 

[Hoochin'Fool]

Hey @odie, did you ever get around to comparing the syrups you made to the actual CandiSyrup.com ones? Or use them in any beers?