Re: [Distillers] Sugar Crystallization - What now?
- On 20/2/05 10:13 AM, "nitzotz" <fineberg.1@...> wrote:
> when making liqueurs, but every day once I added the sugar syrup, IHola Elliot!
> have more sugar precipitating and crystallizing on the surfaces of
> the jar. I have read posts about this happenening before, but what
> can I do to re-dissolve the crystallized sugar in the 55% ABV
The alc. concentration is not the cause, it¹s that sucrose tends to do that
when a solution containing it is left unstirred. You have to convert
sucrose to another thing. Inverting it does the trick every time. The
thing is that you must add some acid to the solution (citric is widely
available, cheap and tastes good) and depending on your recipe it would add
or subtract to the flavor you¹re pointing to. The other detail is that in
order to achieve inversion heat must be used. I do it this way: boil the
water, turn of heat and immediately add sugar, acid and thickening agent (I
use xanthan gum but it¹s a bit hard to come by in small quantities, at least
here), thoroughly mix (a hand blender is tops if your batch is not to large)
and cool. Sugar to water and acid proportions are mostly a matter of taste
but your solution¹s pH must be a bit in the low side because if not
inversion doesn¹t occur. I think there¹s some useful info in this regard in
Tony¹s site. Check it out.
Colonia Tovar - Venezuela.
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