Candi sugar

[andyswallet]

Hi all, my first post on this forum!

On my Brewferm Diabolo instructions it tells me that I should add 5% more sugar if I use candi. Why would this be?

Also, if I make my own candi sugar, would I still have to add the 5% or same amount as "normal" sugar?

thanks in advance

Andy

[EoinMag]

If you want to make your own then start with the same amount of normal sugar as the recipe advises and make your own from that. Then weigh it if you want when converted and you will know for the future.

[lufcaidan]

Hi Andy, welcome to the forum!

I may be wrong here but I'm sure I read somewhere that you need to add slightly more candi sugar because it contains water that is added during the inversion process, and therefore isnt as pure as normal sugar.

I've been planning on making some myself, let me know how you get on.

Cheers

[andyswallet]

Made candi sugar (1kg bag sugar), easy actually. Used a meat thermometer to keep the temps in the right zones.Used enought water to help turn the sugar into syrup (not too much as you only have to boil it all off) and added 2 teaspoons of lemon juice to help the inversion process. It took about 20 mins to complete heating/colouring part as I was only making a light coloured beer. Poured it all out onto a baking tray and left to cool.

I still don't know the ration in weight between candi and normal sugar as I ate some ! (very sticky). I keep it in the freezer as it seems to stop it forming one large lump and is easier to break up when I need it.

cheers

Andy

[lancsSteve]

I pour mine into cupcake molds and leave it to set - then keep in fridge or freezer - helps give you distinct weighed lumps to use.