I was reading something on inverting sugar when brewing (http://www.homebrewtalk.com/f13/inve...dy-sugar-8359/).
I never knew about that. It is supposed to give a cleaner taste. Do you guys do it when making wine? Or do you just dump in table sugar without "modifying" it?
interesting concept, apparently it lets it finish faster to a clean taste. Might be more usefull in sweetening a finished wine than in primary
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