just out of curiosity

[g8keeper]

just curious...has anyone ever noticed a difference in their wine making between using regular granulated and pure granulated cane sugar???...

 

[Rocky]

I never noticed that there was a difference in sugars! I thought words like "pure" were just marketing speak.

 

[Runningwolf]

just curious...has anyone ever noticed a difference in their wine making between using regular granulated and pure granulated cane sugar???...

HUH???? I just buy a 5 pound bag of whatever is on the shelf and dissolve it before adding to my carboy.

 

[g8keeper]

lol....ok....that's pretty much what i always thought as well, but when i was with the brew club i used to belong to, the previous vintner used to say we should use "cane" as opposed to just "granulated", and i am not just talking about for back sweetening, but also for mixing your must when making either a fruit wine from fresh fruit, or juices, in order to bring up the amount of fermentable sugar/potential alcohol...like i said, i was just curious...i mean, there is a difference because some "table" sugar is made from sugar beets....just wasn't sure if anyone noticed a difference when it came to fermentability.....

 

[BobF]

The only thing I've noticed is that clumpiness is inversely proportional to price

 

[Runningwolf]

Ken the only differences I've seen discussed is between corn and cane sugar. I thought brewers prefered corn sugar but I don't know that for sure. Maybe when Wade gets off hte water he'll elaborate.

 

[Julie]

Oh, Dan I believe you are right and you know how I hate it when you are right, Mike uses corn sugar for his beer

 

[Wiz]

Not to bore you guys but here in Costa Rica cane sugar is not as refined as it is back in the U.S. With my fruit wines I need to only take it to 1.075 for an ABV of 11%. Sugar is not sugar.

 

[joea132]

When I backsweetened the last batch I just made I thought I tasted a sort of table sugar essence to it. I was thinking about this just today, funny I should stumble on this thread.

 

[Runningwolf]

Joe what process did you use to backsweeten?

 

[vschlaff]

My wine supply store suggested corn sugar. I have not tried it yet.

 

[jswordy]

I'm still in the buy a bag at the store crowd, but wondered about turbinado sugar. Anybody used it?

 

[Runningwolf]

...and one more thing! You can always use corn syrup!!

 

[wvbrewer]

I have always heard table sugar for wine and corn sugar for beer, although I used table sugar for my last batch of beer with no problems.

 

[Runningwolf]

Well there are some juice producers that add corn syrup to get their products to 21 brix. Others use it for back sweetening and to add body.