Apple wine sugar question

[Guitarman703]

I have been making apple wine using juice, concentrate, and plain white sugar. I see on here where a lot of people use brown sugar in their recipes. I'm fairly new at this but is brown sugar fermentable I would think that it is. Also what are any pros and cons of using this versus plain table sugar. Thanks for any comments.

 

[Guitarman703]

Also would my apple wine benefit from adding wine tannin it is an ingredient that I have not used in this before, and what would that add. Thanks again.