Comment on Spruce tip beer ('tis the season)
MuteDog@lemmy.world 4 days agoThe ultimate extraction would likely be achieved with high proof alcohol. Sugar syrup I think would be less effective than with dry sugar as the dry sugar would exert more osmotic pressure on the tips to draw liquid (and thus flavor) out of the tips.
You can also add them to the boil as you would hops.
alzymologist@sopuli.xyz 23 hours ago
Overcooled sugar syrup (what people usually make by heating sugar in water and then cooling down) would technically be a suspension of sugar nanoparticles in saturated syrup. This should totally be more potent for chemical extraction than pure sugar, even after extraction of fluids into it which could only saturate it into syrup phase.
Throwing alcohol into beer preparation souds like illegal move in Finland an USA afaik, LOL