Type of Sugar for Simple Syrup - Tiki Drinks and Food

A AceExplorer Grand Member (8 years) Deep in the Jacksonville Flori-duh jungle. Joined: Apr 03, 2008 Posts: 2564	A AceExplorer Posted posted on Tue, Aug 18, 2015 11:30 AM On 2015-08-18 11:16, Limbo Lizard wrote: The reason one adds a little lemon or lime juice to hot-process, 'invert sugar' simple syrup is... THANK YOU, Limbo, for the most concise explanation of this. I have never seen this so well and so clearly explained. You answered questions I have had for a long time. Can you help shed light on why some web sources seem to indicate cold-process is more desirable versus the hot process where invert sugar is created? Is there a significant (or insignificant) flavor impact? I took the cold process stuff to heart and have been on the cold-process kick for a while, and that led to the several grain alcohol discussions I've had with The Bum.

On 2015-08-18 11:16, Limbo Lizard wrote:
The reason one adds a little lemon or lime juice to hot-process, 'invert sugar' simple syrup is...

THANK YOU, Limbo, for the most concise explanation of this. I have never seen this so well and so clearly explained. You answered questions I have had for a long time.

Can you help shed light on why some web sources seem to indicate cold-process is more desirable versus the hot process where invert sugar is created? Is there a significant (or insignificant) flavor impact? I took the cold process stuff to heart and have been on the cold-process kick for a while, and that led to the several grain alcohol discussions I've had with The Bum.

Post #749411 by AceExplorer on Tue, Aug 18, 2015 11:30 AM