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whiteraven

Junior
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Feb 8, 2009
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What is the difference between using corn sugar and cane sugar?
I'm getting ready to attempt some blackberry wine would it matter which type I used?
 

arcticsid

Arctic Contributor
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I'm a little new at this myself,vut Ive made 4 batches and have always used cane sugar. I understand corn sugar is easier for the yeast to "digest" but they tell me cane sugar will work just fine. As with either one make sure it is dissolved good before incorporating it into the must. Can't tell you for sure if there are any real advantages to using corn sugar. I suspect some of the senior members would tell you to use the corn if you can find it, maybe one of them will pop in and clarify that.
Troy
 

cpfan

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As far as I know, for wine cane sugar is just fine. Beer yeasts do not convert cane sugar properly, thats why beer makers use corn sugar.

If you dig hard enough you should find something on yeast and the types of sugar...fructose, dextrose, sucralose(not), ...

Steve
 
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