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Sugar Beer Bottles - Page 20

post #286 of 324
8/25/09 at 9:03am
thanks so much for all the instruction i was wondering if you add the color with the sugar when its melted or paint on it after? and one more whats the name of the other kinda sugar and where can i buy it? thanks so much
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post #287 of 324
8/25/09 at 9:18am
I add the color after it has comes up to temp, right before I pour it into my mold. You can add candy flavoring at the same time as the color.
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post #288 of 324
8/25/09 at 9:31am
If I'm making brown beer bottles I use the dark karo syrup. It comes out just the right color.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #289 of 324
8/26/09 at 6:33am
I did some searching around for isomalt and the best price I found was here:
https://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=634815
2C=1 lb for $3.85

I couldn't get my "crushed ice" to stay white even though I tried several different recipes w/ granulated sugar so I'm going to play around w/ the isomalt.

Melanie Mc.
Life is short... eat dessert first!
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post #290 of 324
8/26/09 at 12:24pm
could anyone tell me where you can buy isomalt in Ontario Canada...
Or is there something else I could use to make the sugar candy look clear like ice
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post #291 of 324
8/30/09 at 9:19pm
I've never worked with myself so I hope this is what your looking for:

https://www.thelowcarbgrocery.com/catalog/product_info.php?products_id=1402&osCsid=1113c702939664b23a3da503bd734d10
KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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post #292 of 324
8/31/09 at 6:27am
When using isomalt do you use the same amount as sugar and add it to the corn syrup?
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #293 of 324
8/31/09 at 3:16pm
Quote:
Originally Posted by tiggy2

When using isomalt do you use the same amount as sugar and add it to the corn syrup?



You just use isomalt and sugar. The recipe I have is 4 parts isomalt to 1 part water. I got this reply from a chef when I posted on another forum:
"For Pulling, and blowing: 4 parts isomalt and 1 part water. Boil to 170C/340F."

"For Casting, Spinning and Piping: Melt directly, or with a small amount of water. Boil to 380F. The less water you use, and the higher temp you boil it to, will increase the lifespan of your product."

I never take it above 150C (302F) or so since I prefer the clear color at that temp. There is also no need to add any acid. You can also re-melt any leftovers. It's a great product, it just doesn't taste very good."
Life is short... eat dessert first!
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post #294 of 324
8/31/09 at 6:51pm
Quote:
Originally Posted by eatdessert1st

Quote:
Originally Posted by tiggy2

When using isomalt do you use the same amount as sugar and add it to the corn syrup?



You just use isomalt and sugar. The recipe I have is 4 parts isomalt to 1 part water. I got this reply from a chef when I posted on another forum:
"For Pulling, and blowing: 4 parts isomalt and 1 part water. Boil to 170C/340F."

"For Casting, Spinning and Piping: Melt directly, or with a small amount of water. Boil to 380F. The less water you use, and the higher temp you boil it to, will increase the lifespan of your product."

I never take it above 150C (302F) or so since I prefer the clear color at that temp. There is also no need to add any acid. You can also re-melt any leftovers. It's a great product, it just doesn't taste very good."

So you're saying I add sugar to the isomalt? How much sugar to how much isomalt?
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #295 of 324
9/1/09 at 3:35pm
I'm SO sorry...I meant isomalt and WATER. the isomalt takes the place of the sugar. I'll edit my previous post icon_redface.gif

P.S. edited to say I can't edit the previous post because I don't see the edit button.
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post #296 of 324
9/6/09 at 9:00am
Quote:
Originally Posted by eatdessert1st

I'm SO sorry...I meant isomalt and WATER. the isomalt takes the place of the sugar.

Hi eatdessert1st, quick question. I found Isomalt (wohoo!!) icon_biggrin.gif but do you mean I should add water to Isomalt instead of karo-syrup? and what are the exact measurements with Isomalt?
I actually looked for Isomalt to make clear ice, but can I also use it to make the bottles?? will it have the same consistency?

I apologize if someone have asked this questions before.

Thank you all!!
"Life is short...eat cake!"
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post #297 of 324
9/13/09 at 7:42am
Thought I'd share my isomalt results. I used 1 C isomalt and 4 T water. Brought 1st batch up to 320F as one recipe suggested but the ice had a yellowish cast icon_sad.gif
2nd batch I brought up to 285F with clear ice results. thumbs_up.gif I was a bit disappointed w/ the 1st batch as I thought that isomalt stayed clear at higher temps but I'm sure there are variables....anyhoo... I'll be sticking with 285F from now on. I did make green bottles from a regular sugar recipe: 1 C sugar, 1/8 c corn syrup, 1 T water... added about 1/4t green air brush color at the end. Again 285F. I was nervous it would caramelize too much but it didn't. The pic is a mix of the 2 ice batches so that's why it has a yellowish cast...if isomalt weren't so expensive I'd use it a LOT more!
LL
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post #298 of 324
10/5/09 at 2:40pm
Thank you so much for posting these instructions! icon_smile.gif Lisa
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post #299 of 324
10/14/09 at 7:34pm
First and foremost, thank you so much for the instructions!! I can't wait to try and make these beer bottles. How far in advance can I make theM?
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post #300 of 324
2/23/10 at 10:36am
I am very excited to be making a sugar bottle for my brother-in-law's 50th birthday cake. However, I seem to have a lot of little bubbles in my final bottles. Is this from stirring the sryup/sugar concoction, not stirring it, pouring while too hot? Any ideas how to avoid all the little bubbles? Thank you!
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