I know that this is forum is dedicated to brewing beer, but I've been thinking about brewing things other than beer and can't find another more appropriate place to post this question. Feel free to redirect me if you know of a more appropriate forum.
How does ale, champagne, or any other yeast react to fermenting cane sugar. I've been experimenting with fermenting tea with brown sugar and demerara sugar and thinking about trying stuff like maple or agave. The result we have from using sugar as a base so far is somewhat lacking in character but seemingly alcoholic. We're working on adding some body and character to the brew but wonder if there is likely to be some downsides like fusels to brewing with really basic sugars.
Has anybody done this before? What is the best kind of yeast to be using? Are there any caveats to brewing with just sugar?
Thanks for reading, and I look forward to any feedback I might get.
How does ale, champagne, or any other yeast react to fermenting cane sugar. I've been experimenting with fermenting tea with brown sugar and demerara sugar and thinking about trying stuff like maple or agave. The result we have from using sugar as a base so far is somewhat lacking in character but seemingly alcoholic. We're working on adding some body and character to the brew but wonder if there is likely to be some downsides like fusels to brewing with really basic sugars.
Has anybody done this before? What is the best kind of yeast to be using? Are there any caveats to brewing with just sugar?
Thanks for reading, and I look forward to any feedback I might get.