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I read in a book that you should use non-fermentable sugar when you back sweeten. I don't even know what that is.
Joe's simple syrup is for back sweetening? Is that just standard sugar?
This is like learning Perl back in the day. There are 50 ways to skin a cat and it can be difficult differentiating which is correct or if it doesn't really even matter.
Much easier than Perl. No regular expressions. And I can forget the semi colons.
As an aside, just pure sugar or honey works just fine for backsweetening.