hiphops
Well-Known Member
I am going to brew a belgiun wheat ale, similar to a Blue Moon but hopefully better. I want to kick up the alcohol content and am considering adding 2 pounds of sugar.
Are there any functional differences between simple white table sugar (the cheapest option), organic sugar and sugar "in the raw"?
My guess would be no: whatever sugar is added is simply going to be eaten by the yeasts and turned into alcohol, regardless of the type of sugar added.
Seem reasonable?
Are there any functional differences between simple white table sugar (the cheapest option), organic sugar and sugar "in the raw"?
My guess would be no: whatever sugar is added is simply going to be eaten by the yeasts and turned into alcohol, regardless of the type of sugar added.
Seem reasonable?