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Old 06-13-2006, 05:50 PM   #1
Monk
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Default Types of Sugar

I had to pick up some cane sugar for a cider recipe I'm about to do and I ended up with a product I've never gotten before. I was at the 99cent store and the only cane sugar available was some mexican unrefined granulated cane sugar. Is there any brewing difference between refined and unrefined? This sugar is fairly white, but not as white as the C&H type stuff. It says "azucar morena" on the package ("morena" means brunette, in Mexican spanish) but this doesn't look like brown sugar at all.

(On a side note, I have a package of demerara in the pantry too. I'm tempted to add some to a bitter that calls for some granulated sugar. It's supposed to have a small amount of treacle in it I believe. )



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Old 06-13-2006, 10:10 PM   #2
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You'll get a slight hint of molasses. It might actually be better for the yeast.

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