Howdy,
What should I expect when adding fermentables like sugar syrup or honey during active fermentation.
What I think I know so far is it will,
boost my dravity therefore boosting my abv.
lower my final gravity creating a dryer finish.
If I were to use honey, would I get the flavor from the honey?
Should it be added during high krausen? If not what could happen?
I really appreciate all the input.
Curtdogg
High krausen and whatever you put in has a profile of its own just like the malt does. Cane sugar ferments just about 100% and will boost alcohol. If you added LME or DME you’d have less attenuation so more sweetness.
It’ll be a balancing act because it can get too alcoholic or too sweet or the hops get muted.
Thanks Euge,
I
Well in this case my experiment was adding 4oz of candi sugar syrup to a 1 gallon batch saison.
The krausen already fell out but was still churning at the time.
Next time I will use honey and compare the flavor.
So with what you said it will most likely increase the OG and lower the FG.
Have you ever tried adding raisins to a batch? Next experiment will be raisins steeped in bourbon added to secondary.
The world is my oyster.
Sounds nice. Denny says they (raisins) were good scorched in a wok that was then deglazed with the wort and added back at the end of the boil… for a dubble? My memory fails me…
The world is our oyster.
Honey will leave a flavor. And I always like to add adjuncts after primary fermentation is done.
I’ve done this with honey, but I prefer to add it at flameout so I can get an accurate OG reading.