vacuumpumpman said:In my experience it appears natural sugars seem to ferment a little bit faster than your raw cane sugar.
GreginND said:What do you mean by natural sugars? Yeast will consume glucose and fructose with the glucose being metabolized a little faster. Sucrose is a molecule containing one glucose and one fructose molecule attached together. They will break apart in an acidic environment like grape must. Yeast can't tell the difference if the sugars come from the fruit or from refined cane or beet sugar. The molecules are the same. The only difference may be how quickly the sucrose inverts to the individual sugars.
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