ive read the sticky "Results from juice, yeast and sugar experiments" but would like to here some more feedback on what type of sugar everybody uses to bump the S.G., and there results
i personal have been using brown sugar but haven't been brewing long enough to give any feedback on it but would like to here what everybody else has to say
i personal have been using brown sugar but haven't been brewing long enough to give any feedback on it but would like to here what everybody else has to say