I know from my beer making days that not all sugar is created equal with respect to taste after fermentation. Corn sugar (dextrose) gives a much better result than sucrose (table sugar).
What do most of you use to raise the original SG of your fruit wines?? Have you noticed any off tastes from using regular table sugar?
Thanks - Jim
What do most of you use to raise the original SG of your fruit wines?? Have you noticed any off tastes from using regular table sugar?
Thanks - Jim