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Hmm. If I made simple syrup in the future for back sweetening, I'm guessing the water in the mixture isn't an issue for volume reasons (unless it overflows the carboy I suppose) Secondly, is a cup of simple syrup equal to a cup of table sugar?
Hmm. If I made simple syrup in the future for back sweetening, I'm guessing the water in the mixture isn't an issue for volume reasons (unless it overflows the carboy I suppose)
Secondly, is a cup of simple syrup equal to a cup of table sugar?
