Fermented brown sugar tastes horrible to me. It's molasses, but without any sweet taste at all. I'd use great caution in adding it to a wine or cider, unless I knew I loved it. I hate it, but find it somewhat tolerable in a big brown ale if it fits the flavor profile. In wine, it's a terrible flavor to me.
If corn sugar is unavailable, would plain white sugar work just as well?
Thanks ~
I think you can it's just got a different taste profile to white sugar.Can you use the demerera auger just like regular sugar? That sounds like a great idea if I can find it around here. I live in Wisconsin about a mile off of lake Michigan. Due to the lake micro environment it serves as a great place for fruit trees and grape vines. Also a steady natural temp control for fermentation. For the people who are different countries Wisconsin is in the northern middle of the u.s. lake Michigan is one of the largest freshwater lakes in the world. Over 300 miles wide 600 miles long.
I think you can it's just got a different taste profile to white sugar.
In Finland they make Sima which is mostly Muscovado sugar and water with some seasonings. I heard they drink it when it's still fermenting, though, so I don't know what to think about it really.
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