Aussiedistiller, Home Distilling, Moonshine, Home Brew

Inverting sugar (sucrose) with an acid and heat is meant to break it down into simpler sugars of fructose and glucose if I remember correctly :-B

I may be on wrong track but sure I read invert sugar is used so it doesn't re form crystals... :-B

This kinda backs up the tree I am barking up https://www.google.com.au/search?q=does ... e&ie=UTF-8

And another https://www.cooksillustrated.com/how_to ... mple-syrup although the just simmer, which to a degree splits the sugar mllecules, rather than adding acid. Once there is a big enough % of glucose it stops the sucrose from forming crystal..

Yeah that’s what it’s talking about adding lemon juice which is acid, heat speeds up the process

Yea and to avoid changing flavour, simmer for at least 10mins instead of adding acid. It will also to a degree invert the sugar(split into glucose sucrose). acid is a catylyst speeds thing up. Splits the sugar faster :handgestures-thumbupleft:

YUM YUM
No driving for me today :laughing-rolling:
Modified a little for my taste.
700ml neutral
3/4 cup white sugar
The rest as per the recipe
I can see this being a staple around here
Thanks to whoever made this up :handgestures-thumbupleft:

Made a double batch of this while cooking breakfast.
I halved the white sugar and it's still quite sweet but not excessively so.
My flatmate has already had one in his coffee and 3 shots in a glass with a cube of ice. By all accounts really drinkable lol.

As a side note the addition of citric acid in most sugar washes is to split long chain sugars into short chain sugars this is helped by adding the hot water with sugar and citric at the start and mixing well before adding the rest of the cold. When recycling dunder/lees the citric isn't necessary.
Most wrongly believe the citric is for the yeasts preferred pH range. Yeast happily eat sugars at ph7 another bonus to lower pH is some bacteria can't handle the acid lowering the chance of getting infections. Yeast will break long chain sugars down but this drastically slows the ferment.

coffe addict wrote:Made a double batch of this while cooking breakfast.
I halved the white sugar and it's still quite sweet but not excessively so.
My flatmate has already had one in his coffee and 3 shots in a glass with a cube of ice. By all accounts really drinkable lol.

Morning coffee has never tasted so good!!! Pity that you can’t have it when driving trucks! :crying-blue:

I’m just sipping it on ice, I don’t get this watering down thing :teasing-neener:

Gave some to my mum.
Guess who’s the favourite :laughing-rolling:
Told her to make her own :music-deathmetal:

Andrew wrote:Gave some to my mum.
Guess who’s the favourite :laughing-rolling:

Congratulations wtulations on becoming the favourite! :handgestures-thumbupleft: :clap:

Man this is awesome. Made mine a bit stronger and half the sugar and is awesome straight and the wife reckons it’s dangerous with lemonade :)