belgian candy sugar
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pongobilly
belgian candy sugar
has anyone used the belgian candy sugar that they sell at hop and grape and used it for there brewferm beers, does it it improve the kit, and what other sugars are good for brewferm kits
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mikewest
I haven't used that one but I have made my own candy sugar and waiting for the results to finish fermentation in a Brewferm Oude Bruin. Making the stuff is easy if you have a sugar thermometer i.e. one that can be left in a pan of boiling sugar.
Use a bag of Sugar enough water to disolve the sugar and a pinch of citric acid in the pan. Boil to 130 deg C and hold for 15 minutes for pale candy sugar. Increase temp to 160 degC and immediately pour onto grease proof paper when cold breask up and store in a freeezer bag in freezer. If you want darker candy sugar hold at 130 degrees for longer 1 hour for dark candy sugar.
There is a full recipe out there on the internet but this worked for me.
I have previously used 45% ordinary sugar 45 % glucose and 10 %golden syrup (for the inverted sugar) This combo worked very well.
Use a bag of Sugar enough water to disolve the sugar and a pinch of citric acid in the pan. Boil to 130 deg C and hold for 15 minutes for pale candy sugar. Increase temp to 160 degC and immediately pour onto grease proof paper when cold breask up and store in a freeezer bag in freezer. If you want darker candy sugar hold at 130 degrees for longer 1 hour for dark candy sugar.
There is a full recipe out there on the internet but this worked for me.
I have previously used 45% ordinary sugar 45 % glucose and 10 %golden syrup (for the inverted sugar) This combo worked very well.