tboneth
New Member
Another solicitation for advice. 
I would like to employ some sugars in my next batch of bitters, and have been contemplating a 1:1 use of high quality turbinado and light brown sugar for a caramel/butterscotch flavor. After reading about fermenting with numerous types of sugars, it seems like this may be a decent match, but I also see that molasses (dark) appears to impart a nice caramel-like flavor as well.
Can anyone share any sugar blending experiences that might shed some light on the subject?
Peace,
tboneth
I would like to employ some sugars in my next batch of bitters, and have been contemplating a 1:1 use of high quality turbinado and light brown sugar for a caramel/butterscotch flavor. After reading about fermenting with numerous types of sugars, it seems like this may be a decent match, but I also see that molasses (dark) appears to impart a nice caramel-like flavor as well.
Can anyone share any sugar blending experiences that might shed some light on the subject?
Peace,
tboneth
