{"id":2333,"date":"2020-05-07T13:42:53","date_gmt":"2020-05-07T13:42:53","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/?p=2333"},"modified":"2020-05-07T13:44:32","modified_gmt":"2020-05-07T13:44:32","slug":"return-to-the-mead-house-podcast","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2020\/05\/07\/return-to-the-mead-house-podcast\/","title":{"rendered":"Back To The Mead House!"},"content":{"rendered":"\n<p>I almost forgot to post this &#8211; last week I returned to the <a href=\"https:\/\/www.themeadhouse.com\/\">Mead House podcast<\/a>, joining JD &amp; Ryan for a discussion of homemade Belgian candi sugar\/syrup, and <a href=\"https:\/\/www.themeadhouse.com\/podcast\/episode-158\/\">the method I use to make my own<\/a>. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.themeadhouse.com\/podcast\/episode-158\/\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"59\" data-attachment-id=\"2334\" data-permalink=\"https:\/\/suigenerisbrewing.com\/index.php\/2020\/05\/07\/return-to-the-mead-house-podcast\/headerb\/\" data-orig-file=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2020\/05\/headerB.png?fit=1340%2C100&amp;ssl=1\" data-orig-size=\"1340,100\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2020\/05\/headerB.png?fit=800%2C59&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2020\/05\/headerB.png?resize=800%2C59&#038;ssl=1\" alt=\"Mead House Log\" class=\"wp-image-2334\" srcset=\"https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2020\/05\/headerB.png?resize=1024%2C76&amp;ssl=1 1024w, https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2020\/05\/headerB.png?resize=300%2C22&amp;ssl=1 300w, https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2020\/05\/headerB.png?resize=768%2C57&amp;ssl=1 768w, https:\/\/i0.wp.com\/suigenerisbrewing.com\/wp-content\/uploads\/2020\/05\/headerB.png?w=1340&amp;ssl=1 1340w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/figure>\n\n\n\n<p>For those of you looking for more information, I have a series of posts on this topic, as well as a youtube video. This method has evolved over the years, so I&#8217;d recommend reading the articles in reverse-order. Please note that some of my modifications took place after I shot the video.<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Articles:<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li><a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2013\/09\/10\/making-belgian-candi-sugar\/\">My Original Method<\/a><\/li><li><a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2013\/10\/06\/belgian-candi-sugar-ii\/\">A Slight Improvement<\/a><\/li><li><a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2015\/01\/31\/quick-simple-invert-sugar\/\">Making Invert Sugar<\/a><\/li><li><a href=\"https:\/\/suigenerisbrewing.com\/index.php\/2016\/03\/15\/belgian-candi-sugar-part-iii\/\">My Current (and best) Method<\/a><\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Video:<\/h3>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/25ohU8GfAJk?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=en-US&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Last week I returned to the Mead House podcast, joining JD &#038; Ryan for a discussion of homemade Belgian candi sugar\/syrup, and the method I use to make my own. <\/p>\n","protected":false},"author":1,"featured_media":2335,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9,4],"tags":[145,253,143],"class_list":["post-2333","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diy","category-homebrewing","tag-candi-sugar","tag-mead","tag-podcast"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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