I see the original post has been locked which is a shame as I found it very interesting.
The main recipe provided by TC Carper (Mark) originally advised on using high fructose corn syrup which is nigh on impossible to obtain in the UK.
Then Mark helpfully suggested Daesang corn syrup (100% Glucose) with the addition of powdered fructose to boost the fructose content.
I then noticed Ian had located Invert sugar syrup on amazon, invert sugar syrup is pretty much 50% Glucose and 50% fructose so seemed perfect for our needs . However it works out at around £10 per kilo (with p&p) as opposed to around £16 per 5k (ebay) of Daesang corn syrup, which you have to add fructose sugar to at around £7 per kilo.
I then stumbled across a recipe on utube how to make invert sugar syrup, haven't tried it yet but it looks very easy by mixing normal sugar with water, a little citric acid and heating to a certain temperature.
Apparently the heat and ingredients form a chemical reaction which seperates the Glucose and fructose giving invert sugar syrup.
https://youtu.be/ri-GqTnXN6E.
The main recipe provided by TC Carper (Mark) originally advised on using high fructose corn syrup which is nigh on impossible to obtain in the UK.
Then Mark helpfully suggested Daesang corn syrup (100% Glucose) with the addition of powdered fructose to boost the fructose content.
I then noticed Ian had located Invert sugar syrup on amazon, invert sugar syrup is pretty much 50% Glucose and 50% fructose so seemed perfect for our needs . However it works out at around £10 per kilo (with p&p) as opposed to around £16 per 5k (ebay) of Daesang corn syrup, which you have to add fructose sugar to at around £7 per kilo.
I then stumbled across a recipe on utube how to make invert sugar syrup, haven't tried it yet but it looks very easy by mixing normal sugar with water, a little citric acid and heating to a certain temperature.
Apparently the heat and ingredients form a chemical reaction which seperates the Glucose and fructose giving invert sugar syrup.
https://youtu.be/ri-GqTnXN6E.
In reply to Post #1
Great work
Great work
Looks nice and simple, so would you add some of this to water for soaking then boiling, then empty into particles into a bucket and add more invert sugar and leave to ferment?
In reply to Post #1
is this not overcomplicated - Won't just regular sugar kickstart the fermentation process?
is this not overcomplicated - Won't just regular sugar kickstart the fermentation process?
In reply to Post #3
Read the post from TCarper in the locked Post below 'Fermented maize anyone got a recipe '👍
Read the post from TCarper in the locked Post below 'Fermented maize anyone got a recipe '👍
In reply to Post #2
👍👍
👍👍
Just a quick question on fermenting Maize. is it better to leave the water in after boiling and add the sugar/corn syrup to this and leave or drain the water and add the sweet stuff? I have read both so interested to hear which gets the better results?
In reply to Post #7
I was told by Mark to leave the water in after boiling
I was told by Mark to leave the water in after boiling
In reply to Post #9
thanks mate, that's what I thought.
thanks mate, that's what I thought.
In reply to Post #1
Boil and then leave in burco, once luke warm, add glucose and leave
least thats what i do
Boil and then leave in burco, once luke warm, add glucose and leave
least thats what i do
In reply to Post #1
What's the purpose of the citric acid? Acid hydrolosis?
What's the purpose of the citric acid? Acid hydrolosis?
In reply to Post #13
Don't claim to know, just a recipe I found, which is used in baking, if you Google it sure you will find out why ?
Don't claim to know, just a recipe I found, which is used in baking, if you Google it sure you will find out why ?