voodoolove
New Member
With my mead I´ll use roughly 6 lbs of honey, and 2 lbs of sugar. Is using fine/granulated sugar ok? I see some recipes with corn sugar or dextrose, so that´s why I ask.
fine/granulated sugar
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voodoolove
New Member
eh too late already added it we´ll have to see how it turns out
cyruscowboy
Member
I would make it a simple sugar next time by cooking it down on the stove before adding it.
While you can do it, the yeast certainly don't require it. The yeast cell walls have an invertase enzyme that will break apart sucrose with ease. The enzyme remains active even when the yeast are dead, so there is no worry about using sucrose. Besides, in an acidic, water solution, sucrose will break apart spontaneously.
The bigger question is why use it. I'd rather use 8+ pounds of honey (or to make less).
Medsen
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