TJ2You
TJ
I have a question, I heard last night that when making wine the best sugar to use is a dark brown sugar, can anyone confirm that please.:thumb:
hello all
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Although no expert, darker sugars have more qualities in them that won't ferment so you would end up with lower alcohol and potentially the flavour would be more affected. From my brief time on the forum, most users seem to use plain old white sugar for wines unless there is a certain characteristic you are trying to include.
TJ2You
TJ
Thank you, I have use good old white in my first brew in about 7 years, I have used the grapes off my vine this year, a good batch was had, in all 16.6Lb of grapes so got about 10-11 litres of red out of it, so hoping it will all be ok, but its just a friend said someone used it at the end of brewing and it was really nice.
Sounds great. Nice to see another Essex brewer as well!
Hopefully someone else on here may have tried it and be able to advise on this
Hopefully someone else on here may have tried it and be able to advise on this
tonyhibbett
Landlord.
There are wine recipes which include brown sugar but I would never use it for wine from grapes. Which variety of grape do you have?
TJ2You
TJ
I am not sure tony, I got the vine from a local Garden shop ages ago and only last 3 years it has finally started producing, I am sure I will find label somewhere in the shed.
marlon
Senior Member
I don't make wine any more, but when I did I always used plain white granulated. ( Whatever style I was making)
I cannot remember a member saying it or it being discussed so i assume its white for everything unless as Tony says above brown its called for in a recipe.
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tonyhibbett
Landlord.
Most of my vines were bought at garden centres. The choice of reds is usually limited. 2 common options are cabernet sauvignon and black hamburg (unsuitable for wine). If your grapes are quite small (1 cm diameter) and the bunches are loose, there is good chance they are cab sauv, which ripens late, but they are somewhat early this year. If you can keep the birds away, it's usually best to leave the grapes long after they have turned black. I once harvested them in early December, with excellent results. Picking too early means low sugar and high acidity, like the ones I picked last week. I reduced the acidity with potassium bicarbonate and added about 400 g of sugar per gallon of juice.
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