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5
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4answers
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Calculating sugar in fresh fruit

Recently I made a belgian strong ale. In the secondary I added 7 pounds of fresh cherries that were pitted, frozen, thawed, and blended up. Is there a good way to at least estimate the additional ...
5
votes
1answer
1k views

Substituting brown sugar for corn sugar

An apfelwein recipe I've made in the past calls for 2 lbs of corn sugar for primary fermentation. The next go-round when I make a batch, I'm thinking of substituting some brown sugar (not a lot, ...
12
votes
3answers
5k views

Using honey in beer

This thread is not actually one single question, but a number of different ones. When calculating sugars used in the wort, how much sugar does honey contain? Is it closer to dry malt extracts, raw ...
5
votes
3answers
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Techniques for making Belgian Candy Sugar

I'd like to know a couple of things: Did you make dark or light? What procedure did you use/recommend? Did you try to make rocks or did you just make sheet candy and break it up? Did you use cane ...