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Old 08-16-2009, 06:16 AM   #1
hector
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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 ?!


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Old 08-16-2009, 07:23 AM   #2
Madriver Wines
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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.


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Old 08-16-2009, 08:02 AM   #3
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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.
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Old 08-16-2009, 03:06 PM   #4
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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.

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Old 08-16-2009, 03:24 PM   #5
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I use regular white table sugar for my wines.
I use dark brown for my Beer (Bass and Killians Red)
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Old 08-16-2009, 06:06 PM   #6
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Plain old cane sugar for me as well.
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Old 08-16-2009, 06:17 PM   #7
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I've seen a couple of recipes for srawberry wine using brown sugar. Anybody made strawberry this way.
Bill
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Old 08-16-2009, 06:33 PM   #8
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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
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Old 08-16-2009, 06:37 PM   #9
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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)
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Old 08-16-2009, 07:07 PM   #10
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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.


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