fendersrule
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- Oct 11, 2018
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There's not a lot of information out there regarding brewing with Candy.
My local sour joint brews the craziest items. I'm a big fan of brewing fruited sours, but I'd like to try my hand into a candy sour. What really got me thinking about this was the two candy sours I had recently. One was a Starburst Sour (red/pink in color) and it tasted like...starburst...and it was impressive. The other one they did that I thought was amazing was a Red Vines sour. It actually tasted like Red Vines....
Short of asking them how they brewed it, I'd like to understand what process you guys have done to a) extract the flavor of the candy, and b) extract the color of the candy.
Some thoughts I have:
1) Use hard candy when possible. The ingredients are more simple, and it would melt easy. Starburst comes in hard candy.
2) How much candy to use. Seems like you want to be in the "poundage" here. At least one pound for a 5G batch?
3) Seems to be if I treated it like fruit, you should be able to get most flavor tossing them in after peak of primary fermentation.
4) Maybe impacting the color would be to use for example 1lb of candy during the last 15 minutes of boil, and 1lb in the primary....
How they did the red-vines is beyond me. Maybe they dumped 5lbs of red vines into a muslin sock into late primary.
My local sour joint brews the craziest items. I'm a big fan of brewing fruited sours, but I'd like to try my hand into a candy sour. What really got me thinking about this was the two candy sours I had recently. One was a Starburst Sour (red/pink in color) and it tasted like...starburst...and it was impressive. The other one they did that I thought was amazing was a Red Vines sour. It actually tasted like Red Vines....
Short of asking them how they brewed it, I'd like to understand what process you guys have done to a) extract the flavor of the candy, and b) extract the color of the candy.
Some thoughts I have:
1) Use hard candy when possible. The ingredients are more simple, and it would melt easy. Starburst comes in hard candy.
2) How much candy to use. Seems like you want to be in the "poundage" here. At least one pound for a 5G batch?
3) Seems to be if I treated it like fruit, you should be able to get most flavor tossing them in after peak of primary fermentation.
4) Maybe impacting the color would be to use for example 1lb of candy during the last 15 minutes of boil, and 1lb in the primary....
How they did the red-vines is beyond me. Maybe they dumped 5lbs of red vines into a muslin sock into late primary.