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Effect Of Caramelizing Honey On Fermentability

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So honey contains different ratios of these sugars, Fructose caramelizes at the lowest temps and would seem to be the sugar that is caramelized by pressure cooking which goes up to I think 250F. To get the other sugars caramelized you would need to use fire to get the 320F. I havent checked the one we cooked in a kettle yet to see where it dropped to but will soon.



WVMJ
 
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