Making some Belgian Candy Sugar

[Denny]

Whoah there. For a minute I thought I was seeing double.

And who's to say you weren't!

 

[Denny's Evil Concoctions]

And who's to say you weren't!

I thought one of my clones escaped!

Well the forum just doubled in awesomeness since there are two Denny's posting in here.

 

[Denwa]

Wait. I'm also a clone. or is it alter ego of one of you Denny's.

 

[Denny's Evil Concoctions]

Wait. I'm also a clone. or is it alter ego of one of you Denny's.

No you were an accidental genetic split that occurred duirng a lab accident in early 05. Now go back to your hole until I have use for you!

 

[PseudoChef]

I disagree.

And I agree with your disagreement!

I'm pretty sure in the 2.5 years since Evan has posted that, he would agree that regular table sugar is fine.

Here is something I posted a while back: https://www.homebrewtalk.com/f14/ad...ot-going-make-taste-like-freakin-cider-90498/

 

[cubbies]

I'm pretty sure in the 2.5 years since Evan has posted that, he would agree that regular table sugar is fine.

Here is something I posted a while back: https://www.homebrewtalk.com/f14/ad...ot-going-make-taste-like-freakin-cider-90498/

That is hilarious. I should really start checking dates before I reply. haha.

 

[Amphiprion]

one half teaspoon unconcentrated lemon juice to one pound granulated sugar is a little too much, but it doesn't hurt to make sure. A pound of sugar is *about* 1-1/3 cup.

 

[Amphiprion]

Would anyone know the exact amount of citric acid or ascorbic acid to add to 1 cup (appx. 2/3 lb.) sugar? Most recipes I've found on the Internet seem to quote or paraphrase the same recipe, and according to those sources a teaspoon of lemon juice is equivalent to a "pinch" of citric acid.

A "pinch," according to many cooking forums, is equal to 1/8 teaspoon. Wikipedia says lemon juice is 5 percent citric acid (1/20th). By extension, a pinch of citric acid is 2.5 teaspoons of lemon juice. It doesn't add up.

Sorry, this is the quote to my earlier post (1/2 tsp. to 1 lb. sugar).

And btw, I've made several batches with home-made Belgian candi, using both sugar beet and cane sugar. There is a difference (between beet and cane), but inverted sugar (beet or cane) ferments just fine!

The difference is that cane sugar can be processed into molasses, but beet sugar can not. There is a color difference and some flavor difference in the final product, but the color is determined by how long the stuff is boiled.

 

[ReverseApacheMaster]

I have used table sugar in several Belgian beers. It ferments out fine, especially in smaller quantities. At higher quantities it definitely develops a cider taste.

 

[Amphiprion]

I have used table sugar in several Belgian beers. It ferments out fine, especially in smaller quantities. At higher quantities it definitely develops a cider taste.

This is good to know! Are you using raw (not invert) sugar? At what level (percentage of grist bill or lbs. per 5 gal. batch) are you using when you start to notice the cidery taste?

 

[ReverseApacheMaster]

This is good to know! Are you using raw (not invert) sugar? At what level (percentage of grist bill or lbs. per 5 gal. batch) are you using when you start to notice the cidery taste?

Just regular white table sugar right out of the sack. I don't invert it. I just toss it in 10 minutes before the end of the boil (although the heat probably does invert it).

I've gone to 11-12% and never had a cider taste. I think some people have gone as high as 20% without noticing a cider taste. Most of my beers I've added table sugar to have been in the 7-11% range and none of them have had a cider flavor. I have added table sugar at about 10% to a 4% beer (as an experiment) and still did not have a cider taste although it is very thin. I think if you start going beyond 10-15% it's going to get noticeable, especially the lighter the beer.

 

[tedclev]

Yeah- cider tastes come from using table sugar in really high quantities (i.e. above 20%). You can use just straight cane sugar and be fine because when you add it to the boil the acidity of the wort and heat invert it, breaking it down into simple sugars. I've never added it by feeding post yeast pitch... but I suppose it could possibly stress out the yeast or create off-flavors... Either way, adding it to the boil will invert it, but you aren't going to get any different flavors from it unless you go through the process of inverting to varying degrees. I posted a thread yesterday about the process; it's called "The" How-to for Making Belgian Candi Sugar. Prost!