gb0wers
Junior Member
I'm going to have a go at the @Wino12 recipe for Sauvignon Blanc that is at Sauvignon Blanc ish
I've got all of the ingredients bar the passion fruit, including GV9 yeast. So I have a few days to find some.
I see it uses inverted sugar, something I've not tried yet, however I do have citric acid.
Two questions please:
1) I'm curious. What would be the likely effect of using sugar that has not been inverted?
2) I see the suggestion of adding lemon zest. At what stage would that be recommended?
I've got all of the ingredients bar the passion fruit, including GV9 yeast. So I have a few days to find some.
I see it uses inverted sugar, something I've not tried yet, however I do have citric acid.
Two questions please:
1) I'm curious. What would be the likely effect of using sugar that has not been inverted?
2) I see the suggestion of adding lemon zest. At what stage would that be recommended?