homemade invert sugar?

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homemade invert sugar?

Postby ryanhunt » Mon Feb 11, 2008 5:29 pm

Hey all, i have a 20 lb bag of white sugar that i was using for baking bread and such last year. The sugar is still in good condition so i was thinking abou tmaking some invert sugar. The recipes ive seen around the internet say to basically dissolve and bring to boil in a bit of water and a dash of citric acids to break the bonds. Any one try this? could one just use a squeeze of a lemon as the citric acid? Any thoughts or or comments are appreciated
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Postby hotrod38 » Tue Feb 12, 2008 6:54 am

Here is some info on making invert sugar. It's in the middle of the page.

http://www.franklinbrew.org:80/brewinfo ... sugar.html
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Postby Denny » Tue Feb 12, 2008 10:28 am

My question is why????? What do you hope to gain by inverting the sugar?
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Postby Liquid Bread » Tue Feb 12, 2008 10:44 am

http://madfermentationist.blogspot.com/ ... sting.html

1. Homemade Candi Syrup (White Sugar held at 285 for 3 hours) (New)
-Drinkable, fruity, well balanced

2. Muscovado (Old)
-Mild Oxidation, tropical, mead-like

3. Lyle's Golden Syrup (New)
- Smoky, long finish, amber, syrupy, alcohol

4. Dark Candi Syrup (Old)
- Strong oxidation, pineapple, faint cherry

5. Homemade Caramel (Corn Syrup and DAP) (Old)
- Tart, caramel, thin, apple cider vinegar

6. Agave (New)
- Spicy, fusel, more bitterness, like Delirium, grapefruit in nose

7. Dark Soft Candi Sugar (Old)
- Cider, aromatic, strong, orange in the nose, smooth

8. White Sugar (Fermented hotter than the rest) (Old)
- Apple, flat, watery

9. Date Sugar (New)
-Very dry, bubblegum, very Belgian

10. Gur (New)
- Alcohol, fruity, smooth, a bit thick, light bubblegum

11. Amber Rock Candi (Old)
- Grape/wine , Farmhouse, dry



Considering they're all basically just sugar, it's interesting to see the difference in taste.

Maybe that's why?
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Postby Denny » Tue Feb 12, 2008 11:26 am

But the only one of those that's inverted is the Lyle's and in my experience it adds nothing to a beer that plain cane sugar doesn't.
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Postby ryanhunt » Tue Feb 12, 2008 1:15 pm

i was under the impression that my inverting the sugar and breaking down the chains that yeast has to waste less energy on breaking down the sugar and would result in a more complete fermentation. If it doesnt make any difference for a belgian ale than why doesnt everyone buy cane sugar from the store instead of belgian candi sugar for 4 dollars a lb? Im not sure of this difference here... any ideas?
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Postby TheBeerWolf » Tue Feb 12, 2008 1:22 pm

As far as what I am to understand the belgian rock candy is pretty much the same as regular sugar and won't impart flavor really. The soft candi sugars and candi syrups on the other hand are supposed to impart some flavor.
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Postby Denny » Tue Feb 12, 2008 1:26 pm

ryanhunt wrote:If it doesnt make any difference for a belgian ale than why doesnt everyone buy cane sugar from the store instead of belgian candi sugar for 4 dollars a lb? Im not sure of this difference here... any ideas?


That's what nearly everyone does...the rock candi is a ripoff and not used by Belgian breweries. Pick up a copy of Brew Like a Monk for more info.
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Postby Brandon » Tue Feb 12, 2008 2:25 pm

Denny wrote:
ryanhunt wrote:If it doesnt make any difference for a belgian ale than why doesnt everyone buy cane sugar from the store instead of belgian candi sugar for 4 dollars a lb? Im not sure of this difference here... any ideas?


That's what nearly everyone does...the rock candi is a ripoff and not used by Belgian breweries. Pick up a copy of Brew Like a Monk for more info.


What about if you need the dark syrup?
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Postby Liquid Bread » Tue Feb 12, 2008 2:59 pm

Denny wrote:
ryanhunt wrote:If it doesnt make any difference for a belgian ale than why doesnt everyone buy cane sugar from the store instead of belgian candi sugar for 4 dollars a lb? Im not sure of this difference here... any ideas?


That's what nearly everyone does...the rock candi is a ripoff and not used by Belgian breweries. Pick up a copy of Brew Like a Monk for more info.


Here's a dumb question for you, Denny: Does an extended boil help break down the complex sucrose molecules? If so, perhaps boiling for 120 minutes (versus 60) might have the same affect on the sugar molecules. Do Belgian brewers typically boil for longer than 60-90 minutes (to help reduce DMS due to the light Pilsner malts)?
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Postby ryanhunt » Tue Feb 12, 2008 3:42 pm

haha thanks guys as you can probably tell i havent brewed many belgian beers. So in most recipes that call for begian rock candy or invert candy sugar i can substitue for white can sugar?
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Postby hotrod38 » Tue Feb 12, 2008 4:09 pm

ryanhunt wrote:haha thanks guys as you can probably tell i havent brewed many belgian beers. So in most recipes that call for begian rock candy or invert candy sugar i can substitue for white can sugar?



Just add a pound of cane sugar and you'll be fine.
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Postby Denny » Tue Feb 12, 2008 7:14 pm

Liquid Bread wrote:Here's a dumb question for you, Denny: Does an extended boil help break down the complex sucrose molecules? If so, perhaps boiling for 120 minutes (versus 60) might have the same affect on the sugar molecules. Do Belgian brewers typically boil for longer than 60-90 minutes (to help reduce DMS due to the light Pilsner malts)?


Good question...I'd guess not, but that's only a guess. I'll consult some food science books and see what I can find.
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