SagamoreAle
Well-Known Member
- Joined
- Jan 11, 2013
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I have been making my country fruit wines using either honey or cane sugar as a supplementary source of fermentable sugars.
Has anybody had any luck with other sugars? I feel like I'm in a rut and would like to try something else.
Has anybody had any luck with other sugars? I feel like I'm in a rut and would like to try something else.
You got agave to try. HOw about Extra light dried malt extract? Have you tried elderberries yet?Have you tried to make 100% fruit juice country wines yet, that can make your rut much deeper trying them! WVMJ
