PuggledPrune
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Quite new to the idea of making invert sugar. I've done a bit of reading but just want to check my understanding.
Cane sugar is best.
Just need some citric acid and boil it up for between 20mins and 2hours. The longer you boil it the darker it will be....
So as I'm making coffee wine, which I plan to fortify does it make sense that I want it to be quite dark? My only reason is my preference for Brown sugar in coffee haha
Cane sugar is best.
Just need some citric acid and boil it up for between 20mins and 2hours. The longer you boil it the darker it will be....
So as I'm making coffee wine, which I plan to fortify does it make sense that I want it to be quite dark? My only reason is my preference for Brown sugar in coffee haha