Raw Sugar Cane | Homebrew Talk - Beer, Wine, Mead, & Cider …
Jan 23, 2010 · Electric, raw sugar cane. We have an international market in our area that sells very high quality, very fresh, cane stalks. I was considering chopping or dicing the stalk and A) using it in the main boil and/or B) dropping some of the …
Priming Sugar: Raw Sugar? | Homebrew Talk - Beer, Wine, Mead, …
Jul 26, 2008 · Raw sugar is ok...the standard though for homebrewers is corn sugar....followed by dry malt extract. Now saying that different sugars will have different effects. If there's any "flavor" in the sugar, say using brown sugar, after the sugar ferments any unfermentables that contribute to the flavor of that sugar will be left behind.
Has anybody ever made "mead" with raw cane sugar?
Dec 20, 2017 · The taste was too "hot" for me, raw sugar might be an improvement. Give it a try, maybe you'll like it. The basic brewing podcast did a show a while back featuring a taste test of all the different kinds of Candi sugar that are available, it was very interesting.
Raw cane vs table sugar - Homebrew Talk
Dec 21, 2015 · The raw sugar may add a little flavor to the beer. I suspect you will not see a difference. I have been using raw sugar recently, as I have been getting it at the same price as refined sugar, and while it makes me feel good to use it and hope it adds something, I can't say I have noticed any difference.
Corn vs Granulated vs Turbinado (Raw) Sugar - Homebrew Talk
Nov 13, 2007 · Candi sugar is a traditional Belgian ingredient. Using a light/amber variety may impart some sweet caramel flavors. Table sugar may leave an undesirable cider flavor, especially in such a light beer. Turbinado sugar is similar to table sugar, but it contains a slight amount of molasses, which may a be pleasant addition.
Explain to me the difference between Panela (Piloncillo) and …
Oct 6, 2009 · I think Jaggery is palm sugar. I buy palm sugar that is pretty dark in the bulk foods section of Winco grocery stores. I think it would be similar to the Mexican panela raw sugar, but not quite as strong flavored. There is a palm sugar from Indonesia called Gula Jawa, or Gula Merah. It is very dark and flavorful.
Brown Sugar in Cider - Homebrew Talk
Dec 15, 2010 · I've only ever used it once. Tasted kinda.. earthy.. like what fresh soil smells like. Wasn't the best, but strangely wasn't the worst either. I think my version of 'brown sugar' is different to you guys. My brown sugar is your 'dark brown sugar' I think. Your brown sugar is the same as our raw sugar, in which case I've never got any off-tastes.
Anyone use Brown Sugar instead of other sugars?? - Homebrew Talk
Aug 19, 2008 · Brown sugar is much like table sugar in that it is highly fermentable and you will not get much of a flavor difference, but there are differences there. I wouldn't make it more than 10% of your overall fermentable sugar and see how that works for you. Much more and you're risking throwing everything else out of balance.
Safe to drink raw Sugar wash? - Homebrew Talk
May 6, 2016 · I recently did a basic sugar wash brew, with sugar, water, and yeast, and left in a bottle with a few holes in the top. I know this sounds horrible, and it is very ghetto, but the taste after a week was alcoholic, and I was tipsy after about 500ml of the stuff.
Invert Sugar or Lyle's Golden Syrup - Homebrew Talk
Jan 31, 2009 · Look for "sugar in the raw" that you can pick up at the grocery store along with the type of citric acid that can be found in the canning and preserves section of the store. Your recipe doesn't state what type of invert you are making... #1, #2, #3 or #4? #1 is very light in color and #4 is very, very dark.