seth8530
The Atomic Wine Maker
I was looking around inside the pantry today and i happend across a large bottle of karo syrup. And then i thought struck my mind... Karo is just sugar water that has had most of the water boiled out... Sounds a lot like inverted sugar to me...
So i was thinking why not use this instead of granulated sugar or sugar you invert yourself? Seems a heck of a lot easier to me. Does anyone here have XP with this? Im thinking about using it to step feed yeast.
So i was thinking why not use this instead of granulated sugar or sugar you invert yourself? Seems a heck of a lot easier to me. Does anyone here have XP with this? Im thinking about using it to step feed yeast.