JerryF
Senior Member
- Joined
- Jan 12, 2013
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I just picked up a few jugs of this stuff, prepared invert sugar syrup because it was on a clearance and got 'em for a buck each (didn't notice any expiry date on them). Could this syrup be used for the additional sugar requirements in a primary fermenter (for when you wanted to up the ABV potential) or can it only be used for sweetening "after" finished fermenting and wine has been stabilized?
Jerry
Jerry