Big10Seaner
Well-Known Member
I don't really have any wine making experience but I want to make a 3 gallon batch of grape wine. Is it ok to use dextrose or should I be using table sugar if I want it sweet?
I was planning on using 3 - 3.5 lbs of corn sugar for a 3 gallon batch. The yeast will die out around 14% ABV or so and the residual sugars should remain. I'm taking this based on a recipe a friend has done with good results taken from the Alaskan Bootlegger's Bible, which is an interesting read in itself.
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