Topic: Malt Extract

Here's what I did: I measured the wort and found it was 1400 mls, so I doubled it with another 1400 mls of water and added another 4 tablespoons of sugar, because it seemed like a good thing to do. They don't have corn syrup here in England, they just have something called golden syrup which is sugar syrup -- I'm not sure if it's beet sugar or cane sugar, but it's sugar -- so I just use regular granulated sugar and trust that the water I use will make up for whatever liquid would be in the corn syrup. When it clears, I'll put it in bottles.