My husband (the beer brewer) and I (the wine maker) have been having a discussion which prompted me to ask the group here what is most used as the sugar component in the primary fermentation for wine. He says that using table sugar imparts a specific "nose" and taste that is unpleasant as opposed to using invert sugars or honey.
This comes after tasting 2 raisin wines, one where no sugar was added and one where table sugar (cane) was used. As a beer brewer, he believes that any sweetener other than regular table sugar is preferred.
So, what do most of you use? And have you found any "off" flavors from using table sugar (cane or beet)? He insists that I use honey or invert sugars.
Comments??
This comes after tasting 2 raisin wines, one where no sugar was added and one where table sugar (cane) was used. As a beer brewer, he believes that any sweetener other than regular table sugar is preferred.
So, what do most of you use? And have you found any "off" flavors from using table sugar (cane or beet)? He insists that I use honey or invert sugars.
Comments??