ok, so on the topic of homemade "candi syrup" and sugars
does anyone have flavour descriptions for pattinson style invert sugar?
Im interested in using some, but what will i get from it? i tried googling even on other forums and couldnt find a flavour profile especially homemade invert ie. cook it in the oven at 240F for 2 hours
would love info on this
some people on this link are saying the oven method is potentially dangeroushttps://www.thehomebrewforum.co.uk/threads/brewers-invert-sugar.93472/page-2
nice flavour description "dry, sort of funny taste" wow thats helpful lol, though they do say it is not toffeeish/caramelly
edit 2: https://www.homebrewtalk.com/threads/made-simple-invert-sugars-jeff-alworths-method.628857/
this guy, who i recall from this forum being pretty legit has some good descriptions and he recorded his perceptions of taste of cooking piloncillo. ive always wanted to use latin american/south american compressed raw sugar but havent. the one i got tastes really good but has a hint of anise to it which i have been too worried about getting in 20 litres of beer. if youve ever drank a lot of ouzo you may know what i mean.