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Wynott

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Joined
Mar 7, 2019
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Location
North Yorkshire
Last year I made some Clove & Ginger wine, which turned out to be nicely warming during the visit of the Beast from the East. I used a brown sugar, which gave a nice colour to it. However, what I didn't remember is that I used demerara, and as a raw sugar, it needed some tlc to get it going.

Can't believe I did exactly the same thing this time!

I have now made up a starter with orange juice, water, bit of nutrient and teasp of yeast, and am gradually adding said must to it, which is working.

Thought it would be worth posting in case anyone else has a problem with demerara.

I should put a reminder somewhere - the recipe quite clearly says 'soft brown sugar'

Doh!
 
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