Re: [SCA_Brew] Liquid "Sugar In The Raw"
As long as you invert the sugar and
Use a high tolerant yeast you should be good.
I like to add yeast nutient during the boil, and good shot of O2 airation jump.starts the fermentation. I use this meathod
For making rum and cordials for christmas as the base alcohol has little or no flavor of its own. The darker the sugar the higher chance
Of flavor you have.. i use plain old white sugar as yeast only cares if its inverted not its source.
Fair Winds from the Valley of Death
Moriagh of FirefallOn Dec 5, 2012 7:50 PM, "Gy. G. R. Dioguardi" <baronbish@...> wrote:
Is there a way to ferment the liquid product of Sugar in the Raw. I want to know what the end result would turn out to be.
- There's a modern arak (not to be confused with arrack or arag) that is anise-flavored, but historically speaking it was just fermented cane or date sugar.
--- In firstname.lastname@example.org, Edward de Kent <edwarddekent@...> wrote:
> I think arak is anise-flavored, like ouzo.