I'm new to wine making, and I'm about to make a blueberry wine and wanted thoughts on an idea that I had about using brown sugar. The recipe I'm using calls for 13 lbs of frozen blueberries, and 12 lbs of sugar for a 5 gallon batch. I was thinking about using 2 lbs of brown sugar and 10 lbs of granulated sugar. Does anybody have any thoughts on this?