Originally Posted by jstampler
I'm trying this out tonight and I can't wait. I've been wanting to get into brewing and wine making for a while and this seems like a good way to ease into it.
I have a couple questions before I start.
I'm stopping by the local HBS today and hopefully they have dextrose. If they don't and I have to use brown sugar should I be using light or dark? What's the difference in the end product between using brown sugar and corn sugar?
Should I be mixing everything in a primary bucket and then funnel it into my carboy before adding the yeast or should I just mix the sugar in the half full bottles of apple juice?
Brown sugar is made by adding molasses back to refined white sugar after they have been separated. Light brown sugar has less molasses added back then dark brown sugar.
Brown sugar changes the flavor of the finished product, corn sugar just adds alcohol. I personally don't care for the flavor imparted by molasses after it's finished fermenting. Sort of odd to my palette, not in a good way. If I was going to use something instead of corn sugar I'd just use granulated white sugar. In fact, I have done that many times. It takes a little more work to get the sugar to dissolve, but other then that I haven't noticed any problem using table sugar.
Originally Posted by Kdog22
Dunno about the sugar part but no need to sanitize and dirty a primary bucket to mix everything in. Mixing the sugar in the half full containers per the instructions works great and makes throwing everything together that much easier and quicker.