Dark Candi Syrup D-180

[Eagleray]

Hello,

Does anybody have a lead on this stuff here in Canada? I noticed on the website they ship to Canada but the shipping was very expensive. I've never used the stuff before but I think it would be worth trying.

http://www.candisyrup.com/

They have some interesting clone recipes I'd love to try.

Thanks

Jason

[NASH]

The boys order some in sometimes on the group buy malt orders from North Country malt Group. It may be a different brand though, but it's delicious

[Graham.C]

you could make your own. I make a caramel vanilla soda and it seems like the exact same process. If it is, its really easy, but someone who has tried can weigh in if its worth it.
http://joshthebrewmaster.wordpress.com/ ... ndi-sugar/" onclick="window.open(this.href);return false;

[NASH]

It's basically impossible to make the real deal at home, you can make it but the flavour won't be there

[papercrane]

It's basically impossible to make the real deal at home, you can make it but the flavour won't be there

Isn't it just caramelized inverted sugar syrup? I don't see why you couldn't make something with a nice caramel or toffee flavour at home.

[Graham.C]

It's basically impossible to make the real deal at home, you can make it but the flavour won't be there

Isn't it just caramelized inverted sugar syrup? I don't see why you couldn't make something with a nice caramel or toffee flavour at home.

That's what I thought too. Nash, please enlighten us.

[NASH]

I read a great tech article on the subject about a year ago explaining why you can't duplicate the flavours / results at home without a few 100K worth of equipment I can't find the article again though and really didn't pay that much attention to it since I don't care. Aside from the flavour, fermentability won't be the same, the real deal is 100% fermentable or close to it, the homemade stuff is far less fermentable, another telling tale that it's just not the same. The real stuff is amazing, the first time I had a taste of it I thought it was molasses, chocolate syrup and maple syrup blended together with a maybe a little splash of barrel aging thrown in

Oh, and read these:.

http://www.brewnosers.org/forums/viewto ... yrup#p5026" onclick="window.open(this.href);return false;


http://trilliumbrewing.blogspot.com/201 ... art-1.html" onclick="window.open(this.href);return false;
http://trilliumbrewing.blogspot.com/201 ... art-2.html" onclick="window.open(this.href);return false;

[Graham.C]

Interesting read. Thanks for that.

[KMcK]

I've noticed over the years that anything made by Belgian monks is nearly impossible to duplicate.

[Graham.C]

I've noticed over the years that anything made by Belgian monks is nearly impossible to duplicate.

That's generally the case with anything that has taken years and years of study and craft to perfect.

[papercrane]

Great read, now I'm going to have buy some and make a nice Belgian ale. First though I need to go all grain.

[mr x]

I've done the homemade stuff, and it is significantly different than the D2 syrup we bought. I don't know how everyone's supplies are, but IIRC, NCM also sells the one pound bags. Might be able to grab some on the next order.