brown sugar

[edues]

Anyone ever use brown sugar in a mead?

 

[Frognostic]

I made a vanilla coffee thing that had both honey and brown sugar in it... some invert sugar too made from white table sugar.

 

[edues]

How did it work? Asking cause I just got a "mikes hard lemonade an it was good. Just seeing if I could work that into a wine somehow.

 

[Frognostic]

How did it work? Asking cause I just got a "mikes hard lemonade an it was good. Just seeing if I could work that into a wine somehow.

It was a spontaneous thing one evening back in May so I kind of made it up as I went along.

The brown sugars I used were muscovado and demerera although I can't remember the weights I used.

There was 340g of Rowse honey in there.

I can't remember how much white sugar (in invert form) I put in there either.

I boiled up several pots of coffee from grinds and added 1 vanilla pod in the primary, although I forgot to split it.

OG was around the 1.100 mark.

I used bread yeast.

After a couple of weeks it had nearly fermented dry so I racked it into a glass demijohn but there was too much headspace. Tasted a little and it was not bad, the vanilla came through. I added more brown sugar and some raisins until the headspace was full.

I think the raisins may have introduced a new strain of yeast.

For about two months it showed signs of fermentation, with the raisins floating and sinking to different depths before settling at the bottom.

Now I'm ageing it and will ideally leave it as long as possible but the temptation is always there to drink it.

 

[edues]

Its fun to try different things! A while back I tried to ferment 2 different kinds of soda pop. One kind actually fermented. It sat for 9mo. I tasted it yesterday an it tasted like flat soda and vodka. Most ppl said it wouldn't work so I just had to try it for myself. After all a 12 pack of soda and yeast wouldn't be a big loss.