Guest guest Posted June 4, 2007 Report Share Posted June 4, 2007 I was looking over the continuous brewing file ( http://www.happyherbalist.com/continuous_brewing.htm), linked from this forum's file list. He says not to overboil sugar because it may carmelize the sugar. That's interesting because I have been using *only* a carmelized sugar syrup (that I have on hand for my ale and wine making) in my KT. The tea comes out OK (I suppose, having no previous experience with which to judge it) but the cosbies grow gangbusters on the stuff. I was assuming that was because carmelizing the sugar breaks down the sucrose into fructose and glucose, which the coby would have had to do itself if it wasn't already done for it. So, anyway, my question is: why would you not want to carmelize your sugar, when it seems obvious to me that carmelizing the sugar makes it more digestible to the cosby? Quote Link to comment Share on other sites More sharing options...
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