Back To The Mead House!
Last week I returned to the Mead House podcast, joining JD & Ryan for a discussion of homemade Belgian candi sugar/syrup, and the method I use to make my own.
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Candi Sugar
Belgian Candi Sugar Part III
Yesterday, Brulosophy published a post where they compared “my” candi sugar recipe side-by-side with a commercial candi syrup. The much more
Read moreQuick & Simple Invert Sugar
2 kg (~5 lbs) of invert sugar. The one on the right is slightly less caramelized due to better temperature
Read moreShipwrecked – more way then one.
The third attempt to dissolve the sugar – still visible in the bottom of the jar. The original sugar was
Read moreBelgian Candi Sugar II
EDIT: I have refined this process somewhat. Please see this this post for some simple changes to my procedure which leads to
Read moreMaking Belgian Candi Sugar
The Belgian Candi Sugars Left: Attempt #1, Right: Attempt #2 With the Krampus Kristmas Ale transferred to the secondary &
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