Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Corn Sugar vs Table Sugar flavor (7lbs worth)
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Old 01-30-2010, 12:39 AM   #11
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sorry Yooper i have bad habit of editing my posts after i post them.


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Old 01-30-2010, 12:42 AM   #12
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think about it with mead you need to add yeast nutrient. honey is nearly all sugar and yeast need the extra goodies.


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Old 01-30-2010, 12:43 AM   #13
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I think I have some yeast nutrient I can toss in. Sugar would be the only fermentable since it is a true ginger beer with no grain of any kind.
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Old 01-30-2010, 12:52 AM   #14
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Or when you say "ginger beer", are you referring to soda pop? It is the forum right below this one.
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Old 01-30-2010, 12:56 AM   #15
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Quote:
Originally Posted by Dionysos911 View Post
I think I have some yeast nutrient I can toss in. Sugar would be the only fermentable since it is a true ginger beer with no grain of any kind.
How how of an ABV do you want? Are you going to ferment out all 7 pounds of sugar, or have it more like a ginger soda?

(Honey and sucrose are two different ballgames in fermentation- sucrose ferments very well without a problem. A little yeast nutrient won't hurt, but isn't necessary).
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Old 01-30-2010, 01:57 AM   #16
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I used 7 lbs of table sugar in a cider and it was quite tasty...
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Old 01-30-2010, 02:13 AM   #17
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I used 7 lbs of table sugar in a cider and it was quite tasty...
Please tell me it was a 5 gallon batch... Still, you might have been getting up into the wine range with that much sugar.
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Old 01-30-2010, 02:33 AM   #18
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i strictly use sugar... corn sugar gives me the runs. Ive never had a off taste
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Old 01-30-2010, 03:56 AM   #19
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Quote:
Originally Posted by CandleWineProject View Post
Or when you say "ginger beer", are you referring to soda pop? It is the forum right below this one.
Well it's not really a soda pop since it'll have a significant amount of alcohol in it. Mostly it's an experiment to try to make a ginger beverage, be it considered a beer, cider, or soda.
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Old 01-30-2010, 03:58 AM   #20
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Quote:
Originally Posted by YooperBrew View Post
How how of an ABV do you want? Are you going to ferment out all 7 pounds of sugar, or have it more like a ginger soda?

(Honey and sucrose are two different ballgames in fermentation- sucrose ferments very well without a problem. A little yeast nutrient won't hurt, but isn't necessary).
I plan to ferment all 7lbs then back sweeten to taste. Mostly trying to figure if it is worth the cost to buy corn sugar or if table sugar will work ok without tasting horrible.


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