Candi Sugar

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Candi Sugar

Postby Lindsay Dive » Sun Jul 01, 2001 3:50 pm

Has anybody got a recipe for making candi sugar?
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I saw one today!

Postby Zefram » Fri Jul 06, 2001 7:52 am

In the summer issue of Brew Your Own, there is a recipe for Belgian Strong Dark Ale that uses 1.5 lbs of candi sugar. I've not made it myself, but it sounds tasty.
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how about this?

Postby Fraoch » Tue Jul 10, 2001 12:23 am

We dont use the term "candi sugar" here, but do you mean 100% fermentable sugar that already has the sucrose broken down so that the yeast no longer has to produce "invertase"? Thereby avoiding the "tang" produced by using normal cane sugar? If so, "invert sugar" can be made by boiling 2lb white sugar in 1 pint water that contains 1tsp citric acid until it is pale gold (or continue boil for darker). The resultant liquid has to have the acid neutralised to ph 7.0 by addind a small amount of chalk to avoid souring during fermentation. It ferments very well but will only yield about 75 - 80% extract of cane sugar.
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