I am interested in trying a less expensive brew. Has anyone had any success with using table sugar in their brew as a base sugar, and to boost alcohol content? I have read about the cider flavor that is inherent with using table sugar, but I was wondering if there is any value to cane sugar or if it should be avoided entirely.
I was thinking of doing a 50/50 malt sugar brew, using 4lbs. of light malt extract to 4lbs of some type of sugar. Does anyone have experience using cane sugar in large amounts? Thanks
I was thinking of doing a 50/50 malt sugar brew, using 4lbs. of light malt extract to 4lbs of some type of sugar. Does anyone have experience using cane sugar in large amounts? Thanks