Wine Making & Grape Growing Forum > Wine Making > Beginners Wine Making Forum > Sugar in Wine making

Reply
 
LinkBack Thread Tools Display Modes
Old 08-16-2009, 06:16 AM   #1
hector
Senior Member
Feedback Score: 0 reviews
 
hector's Avatar
 
Join Date: Aug 2009
Posts: 211
Liked 1 Times on 1 Posts

Default Sugar in Wine making

Hi there !

Which kind of Sugar is more suitable for making red grape Wine , and why ?!

White crystalline or brown sugar ?!

__________________
hector is offline  
 
Reply With Quote Quick reply to this message
Old 08-16-2009, 07:23 AM   #2
Madriver Wines
Senior Member
Feedback Score: 0 reviews
 
Madriver Wines's Avatar
 
Join Date: Apr 2009
Posts: 602
Default

Just about everyone uses white table sugar. The brown sugar inparts additional flavors. There may be some recipes where you will want the added flavors. Just not sure where or when.

__________________

Secondary: 5gal Watermellon, 7gal Blackberry, 5gal Black Raspberry, 3gal Grocery Store Strawberry, 1gal Elder\blackberry, 1gal Loganberry

Madriver Wines is offline  
 
Reply With Quote Quick reply to this message
Old 08-16-2009, 08:02 AM   #3
Wade E
Administrator
WMT_ADMIN.png
Feedback Score: 1 reviews
 
Wade E's Avatar
 
Join Date: Jul 2006
Location: Naugatuck, Ct.
Posts: 33,466
Liked 236 Times on 186 Posts
Likes Given: 2

Default

I use mainly white table sugar but brown has its place also like madriver says like for spiced apple wine and other things, it will also brown the color of your wine too. Its more expensive here hough and thats another deterent.

__________________
Wade E is offline  
 
Reply With Quote Quick reply to this message
Old 08-16-2009, 03:06 PM   #4
St Allie
Tech Administrator
Feedback Score: 0 reviews
 
St Allie's Avatar
 
Join Date: Mar 2009
Location: Auckland, New Zealand
Posts: 2,885
Liked 6 Times on 5 Posts

Default

Use a nice dark brown sugar for ginger wine.. you won't regret it.. it makes a huge difference to the finish. Dark muscovado is the best.

Allie

__________________

The problem with communication ... is the illusion that it has been accomplished. ~George Bernard Shaw

Primary;Grapefruit
Secondary;Merlot
Bulk stored;grapefruit, strawberry guava, cider, apple
Bottling;Cider

St Allie is offline  
 
Reply With Quote Quick reply to this message
Old 08-16-2009, 03:24 PM   #5
Tom
Original Senior Moderator
Feedback Score: 0 reviews
 
Tom's Avatar
 
Join Date: Nov 2006
Location: Delanco, New Jersey
Posts: 11,325
Liked 53 Times on 41 Posts

Default

I use regular white table sugar for my wines.
I use dark brown for my Beer (Bass and Killians Red)

__________________
Fermenting
Tom is offline  
 
Reply With Quote Quick reply to this message
Old 08-16-2009, 06:06 PM   #6
smurfe
Senior Member
Feedback Score: 0 reviews
 
smurfe's Avatar
 
Join Date: Jun 2005
Posts: 3,634
Liked 5 Times on 3 Posts

Default

Plain old cane sugar for me as well.

__________________
smurfe is offline  
 
Reply With Quote Quick reply to this message
Old 08-16-2009, 06:17 PM   #7
canoe
Member
Feedback Score: 0 reviews
 
Join Date: May 2009
Posts: 46
Default

I've seen a couple of recipes for srawberry wine using brown sugar. Anybody made strawberry this way.
Bill

__________________
canoe is offline  
 
Reply With Quote Quick reply to this message
Old 08-16-2009, 06:33 PM   #8
gonzo46307
Senior Member
Feedback Score: 0 reviews
 
gonzo46307's Avatar
 
Join Date: Oct 2007
Location: Crown Point, Indiana
Posts: 257
Default

Quote:
Originally Posted by canoe View Post
I've seen a couple of recipes for srawberry wine using brown sugar. Anybody made strawberry this way.
Bill
I made a 3 gallon batch of strawberry with light brown sugar. The jury's still out on the taste. It's got a heavier flavor then the last batch of strawberry I made. The brown sugar does impart a taste to it. I decided not to back sweeten it, and left it dry. I bottled it about a month an a half ago, so I'm not going to touch any of the bottles for a couple more months. We'll see how it ages.

Peace,
Bob
__________________
gonzo46307 is offline  
 
Reply With Quote Quick reply to this message
Old 08-16-2009, 06:37 PM   #9
BettyJ
Senior Member
Feedback Score: 0 reviews
 
BettyJ's Avatar
 
Join Date: May 2009
Posts: 180
Default

I have always used white sugar, but several local Belize wine makers say to only use brown - that the white sugar has been bleached and it will ruin the wine (I say my wine is good - not sure what happened to yours LOL)

__________________
BettyJ is offline  
 
Reply With Quote Quick reply to this message
Old 08-16-2009, 07:07 PM   #10
firebob
Junior Member
Feedback Score: 0 reviews
 
Join Date: Aug 2009
Posts: 13
Default

Betty they don't use bleach when they process sugar. But with the increasing of ethanol they have been importing more sugar form over seas. The imported stuff is "dirty" looking to Americans and it gets reprocessed before being sold.

__________________
firebob is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
Brown Sugar v white refine sugar sirden1959 Country Fruit Winemaking 11 12-15-2011 09:44 AM
WineXpert Corn Sugar Or Table Sugar? wines just fine Kit Winemaking 9 01-14-2010 11:11 AM
Pure Cane Sugar Vs. Corn sugar afireguy General Wine Making Forum 14 11-05-2007 04:35 PM
CANE SUGAR/SUGAR BEET SUGAR NorthernWinos General Wine Making Forum 5 11-01-2006 05:23 AM