wreckinball9
Well-Known Member
I made my first wine yesterday (other than a dozen ciders and meads). It was a Vintners Harvest Fruit Wine Base- Plum. It called for 11 lbs table sugar, but I didnt have 11 lbs table sugar, so I used the following:
-5 lbs white table sugar
-2 lbs dark brown sugar
-2 lbs light brown sugar
-1 lb dextrose
I am kind of mad at myself for not waiting and doing it right...
do you think the 4 lbs of brown sugar will have negative effect on the Plum Wine?
-5 lbs white table sugar
-2 lbs dark brown sugar
-2 lbs light brown sugar
-1 lb dextrose
I am kind of mad at myself for not waiting and doing it right...
do you think the 4 lbs of brown sugar will have negative effect on the Plum Wine?