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Amazon Shop for: ½ Pint Jars, Malt Extract, Pressure Cooker

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Offlinepebbles2004
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Registered: 10/11/04
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karo tek
    #3380861 - 11/18/04 07:58 PM (12 years, 16 days ago)

when i got my jars out of the pc the liquid was a light brownish-yelowish color do this mean the sugars have caramalized?


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Offlinespliffmasta
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Re: karo tek [Re: pebbles2004]
    #3380873 - 11/18/04 08:00 PM (12 years, 16 days ago)

Shouldn't be, how long did you sterilize them for? I just did some, I steamed them for 30 minutes, my liquid is light yellow/orange, but I used honey. I have another culture that is colonizing much faster than the others in its batch, and its liquid is much darker than the rest of them. It must be because there a higher ratio of honey in that one.


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Offlinepebbles2004
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Re: karo tek [Re: spliffmasta]
    #3380882 - 11/18/04 08:03 PM (12 years, 16 days ago)

thanks for your help :smile:


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OfflinekronnyQ
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Re: karo tek [Re: pebbles2004]
    #3380927 - 11/18/04 08:16 PM (12 years, 16 days ago)

You definitely know when it's carmelized cuz you will see chunks floatin around.


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Offlinediscman1
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Registered: 08/24/04
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Re: karo tek [Re: kronnyQ]
    #3381233 - 11/18/04 09:12 PM (12 years, 16 days ago)

If you used karo and it is yellowish or brown, yes, it caramelized. It should be virtually perfectly clear.


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Offlinelewis11
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Re: karo tek [Re: discman1]
    #3405528 - 11/24/04 08:55 PM (12 years, 10 days ago)

I used honey, 1 tbl spoon to 125 ml of water. After pressure cooking at 15 psi for 20 minutes and allowed to cool, it came out as a dark yellow liquid with a slight amount of film around the edges. I understand this to be caramalization. I don't understand why this would have happened after only 20 minutes in the cooker


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Offlinelesstutrey
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Re: karo tek [Re: lewis11]
    #3405576 - 11/24/04 09:07 PM (12 years, 10 days ago)

even if your karo is light yellow is still perfectly good. As long as its not TOO far gone. If its dark yellow and smells of carmelized sugar (if you don't know what it smells like.. burn some table sugar on a disposable spoon or something to that effect) its no good, but its faintly yellow it still works. I have personaly had sucess with partialy carmelized karo batches. I don't think its really possible to actualy STERILIZE sugar without carmelizing it. infact i can prove that to you right now.

Chart from a[url=http://encyclopedia.thefreedictionary.com/Carmelization]free dictionary[url]

Camelization Tempatures
Fructose: 110C 230F
Galactose: 160C 320F
Glucose: 160C 320F
Maltose: 180c 356F
Sucrose: 160c 320F

Corn syrup is fructose, so obviously you cannot PC it as (a PC is 236 at 10PSI), and you also cannot let your water get too hot if you steam it. this leads me to believe that malt extract would be vastly superior in terms of sterilization ability.


Edited by lesstutrey (11/24/04 09:08 PM)


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Offlinemushroommark
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Registered: 10/01/04
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Re: karo tek [Re: lesstutrey]
    #3408069 - 11/25/04 02:39 PM (12 years, 9 days ago)

My dextrose kept carmelizing after only 30 min, I guess I'm gonna cut it down to 20 and then maybe try steaming it if that's too much.


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Amazon Shop for: ½ Pint Jars, Malt Extract, Pressure Cooker

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