I'v been making kit wines for years but have decided to foray into homemade fruit wines. Most of the recipes off the net seem to use white sugar. In the past I'v always used inverted corn sugar. I know that you can invert white sugar by boiling it, I think, or is this a fallacy?
Is corn sugar the preferred sugar in wine making? Or is boiled white sugar syrupy okay?
Is corn sugar the preferred sugar in wine making? Or is boiled white sugar syrupy okay?