Sugar and Wine
Boy, I really must be a neophyte in the winemaking hobby. I was looking at Jack Keller’s site about the different sugars that can be used in wine making. 28 different varieties, count ‘em, 28!!!
Personally, I only knew about 5 or 6 different varieties, so boy do I really feel stupid. This webpage is one that you should bookmark because it is a great reference.
I plan on using Sugar in The Raw in my next batch of wine I’m not too sure how it will ferment out, so i’ll try it on 1 gallon batch. I’ll let you know how it turns out.
That looks pretty close to what we call “Demerara Sugar” - and you might want to try it in small batches (gallon size wines) as I’ve found it has left a very brown color in my ginger wine.
I expected the ginger wine to have a brown tint - but this is VERY brown - and I’m thinking the demerara sugar has caused this, but I’m not sure.
I’d be interested to hear how your experiments work out.