Sugar Question (Recipe question)

[rialaigh]

Not really sure what forum to put this in so if it needs to be moved please do

I was curious (I did a little searching and came up empty) if there is a sticky or some good information on types of sugar and how they ferment out. For example how is the end result when using Honey, verse cane sugar, verse brown sugar, verse other types of fermentable sugars.

I have some 100% brown sugar cane (solid circular pounds) from mexico. I also have some Brown rice syrup that is 22 grams of sugar per 2 Tbsp, I also have some Agave nectar (16 grams of sugar per tbsp). And I have some regular old orange blossom honey.

I am wondering if people have much success "combining" sugar types when doing meads or wines or ciders or anything else. And if anyone has any experience with Gave or Rice syrup or Maple syrup, or any other not as commonly used sugar types.



I was thinking about combining 22 ounces of honey with a pound of solid brown sugar in a pot with about half a gallon of water, letting it absorb then taking it off the heat and adding about a cup of Agave nectar (raw) and stirring, then cooling and pouring in a one gallon carboy, topping up with cold water, and adding a pound of fresh blackberries on top, then pitching either a mead yeast or just some bread yeast (like in JAOM).

Am I completely wasting my time combining such different types of sugar or?

Any and all information would be appreciated

 

[saramc]

Try this: http://www.brewerylane.com/sugarsum.html

What is so great about home winemaking is that we can use any accessible fermentable sugar that we so choose.

In the name of experimentation I say definitely give it a try. You may eventually come across a fruit wine recipe you like and this establishes a solid framework. You could then simply use a different fermentable sugar for each subsequent batch. Document your results and findings along with those of others. Then you get into blending of the batches.

BUT... consider using wine yeast. Leave the baking yeast for the bread, or the JMAO.

Have fun!! And enjoy....Sara