Type of sugar

[Stefani]

So does that mean you will have two gallon made of each sugars, where each type of sugar with have a gallon of dry and gallon of sweet?

Or would you make 2 gallons of a white and 2 gallons of a red?

This is interesting!

I curious what would be the juice base?

 

[Daisy317]

So does that mean you will have two gallon made of each sugars, where each type of sugar with have a gallon of dry and gallon of sweet?

Or would you make 2 gallons of a white and 2 gallons of a red?

This is interesting!

I curious what would be the juice base?

I plan to ferment 2 gallons of each type of sugar down to dry. Then split the batches into 2 1 gallon batches each (which will give me 4 one gallon batches)

Then I will have one sweet and one dry of corn and cane sugar. That should show any differences in the sugars at different parts of the wine making process.

I haven't really thought of what the base should be. Suggestions from the peanut gallery?

 

[sly22guy]

Apfelwien is a good choice. First batch i did with Dextrose the second batch i did with reg sugar haven't tried the second batch yet but still have bottles of the first to compare.

 

[Midwest Vintner]

Best thing about inverted sugar is that it's easier to stir in. We now use pectic enzyme in liquid form too. It helps since we've gone bigger than carboys.