What different effect does dextrose have on wine compared to sucrose?
Why do some recipes call for an immediate airlock (or balloon) and others say to only cover loosely?
What if the "corn sugar" you found said fructose instead of dextrose?
What if you had a half pound of left over corn sugar and about a pint of apple juice and some yeast left over, and you put it all into a gallon jug and then topped it off with Welch's wine that had been fermenting for three days?
Why do some recipes call for an immediate airlock (or balloon) and others say to only cover loosely?
What if the "corn sugar" you found said fructose instead of dextrose?
What if you had a half pound of left over corn sugar and about a pint of apple juice and some yeast left over, and you put it all into a gallon jug and then topped it off with Welch's wine that had been fermenting for three days?