mike383838
Well-Known Member
OK Im New to this and searched this on the forum. Cant find a topic that would explain this to new brewers. Hope Im not being a pest
I know Cane Sugar needs to be converted by the yeasties before being eaten to make ethanol so this would take longer and hence why my wines with Cane Sugar take longer to ferment out, I'm I right?
Someone told me Boiling the Cane sugar solution inverts it and then makes it easier for the yeast but Iv done that and it still takes longer in my opinion.
Is it better to use Brewing sugar which would work out more expensive or could I buy it in bulk and save?
Just wondering if anyone has a take on this one........
I know Cane Sugar needs to be converted by the yeasties before being eaten to make ethanol so this would take longer and hence why my wines with Cane Sugar take longer to ferment out, I'm I right?
Someone told me Boiling the Cane sugar solution inverts it and then makes it easier for the yeast but Iv done that and it still takes longer in my opinion.
Is it better to use Brewing sugar which would work out more expensive or could I buy it in bulk and save?
Just wondering if anyone has a take on this one........