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Re: Making Caramel

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  • tgfoitwoods
    Jeffrey, Changing heating times is how I ve controlled darkness so far. I ve only done 2 batches for booze, and I d qualify them as successes. Interestingly,
    Message 1 of 2 , Aug 2, 2009
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      Jeffrey,

      Changing heating times is how I've controlled darkness so far. I've only done 2 batches for booze, and I'd qualify them as successes. Interestingly, the one I thought tasted perhaps too dark, worked great in an oaked rum, with *no* scorched taste.

      Zymurgy Bob, a simple potstiller

      --- In new_distillers@yahoogroups.com, "burrows206" <jeffrey.burrows@...> wrote:
      >
      > Hi gang,
      > I found this short video on how to make caramel from a BBC information site, to make the caramel darker I'm thinking you heat a little longer but keep watching it doesn't burn before adding the water. Here's the link
      > http://tiny.cc/3gJpW
      >
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