Candy Sugar The Right Way (hint we've been doing it wrong)

The other thing its, what specifically do you want to measure? If you're looking for small differences (trace compounds) in the flavor between your homemade candi syrup and commercial syrups, you'll need a different technique than say just looking at the overall sugar content of the syrups.

 

its been an awful long time since organic chemistry lab

the idea is to corroborate or refute the notion that D2 is truly made from 'just' refined, white cane sugar + time + temperature + multiple heating cooling cycles under a vacuum boiler (as they claim) vs. unrefined beet sugar (as many theorize). Knowing mineral content, sugars, total nitrogen, etc. would start to bridge the knowledge gap and provide the information needed.

 

Boooooooooooooooooorrrrrriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiingggggggggggggggg

 

I think we are overthinking this. I do not know if analyzing D2 components gets us any closer to the process of making it. That pound I made using base that I did not use is pretty tasty. Is it D2 I dunno.
I can tell you that many homebrewers report using DAP or some other protein source and sugar and various other things to make tasty syrups. Is it what the originals do I really dont care.
I am just going to let my tastebuds and messing around be my guide.
In fact, I am going to go for a 2hr boil tonight for a porter this weekend. WhooHoo baby!
Thanks for reminding me I wanted to try this method. Maybe I will throw some base in the first runnings and "carmelize" those too.