Cane sugar for wine

[cf.]

If a recipe ask for 850grms of sugar would this be the same for cane sugar . I have been using granulated but had a big bag of cane giving to me and someone told me it was better for homemade wine is there any truth in this

 

[alanwh]

I didnt think there was a difference I thought tate and lyle was beet and silverspoon cane, or the other way around.
Ive used whatever is cheepest and never noticed a difference. Still an interesting question I had never thought about before.

 

[oldbloke]

My big bag of Tate&Lyle Granulated _is_ cane sugar.
Silverspoon is beet sugar
I doubt you'd see any difference in fermentation properties or taste

 

[cf.]

Thanks will get my next brew going then

 

[Moley]

I didnt think there was a difference I thought tate and lyle was beet and silverspoon cane, or the other way around.

Other way around, Tate & Lyle is cane, Silver Spoon is beet.

It's all sucrose, so you can use either :thumb:

 

[Laurin]

I read before that darker sugars can be complicated with the flavour. What are the maximum addition for these? I could imagine them in ginger beer quite nicely or similar brews.

 

[tonyhibbett]

There is a slight difference between refined cane and beet sugar, inasmuch as some element of the original plant is carried over. This is not apparant when the sugar is used to boost alcohol levels for fruit winemaking, but when it is the only source of alcohol production, the you really notice it.

 

[alanwh]

I read before that darker sugars can be complicated with the flavour. What are the maximum addition for these? I could imagine them in ginger beer quite nicely or similar brews.

I put a dark golden syrup in a red supermarket grape once as an experiment, it gave it a distinctive burnt taste, not that pleasant in that, but thought at the time it would be nice in an apple wine to give a toffee apple flavour.

 

[Laurin]

I think I will try at some point making my own inverted sugar syrup and then just fill some in glasses at different "browning" stages.

 

[cf.]

I think I will try at some point making my own inverted sugar syrup and then just fill some in glasses at different "browning" stages.

Good luck be interesting
please keep us posted on the results when you get around to it

 

[Laurin]

there is tutorial here on the forum about it and how to make it. Have a look HERE if you are interested. I probably wont get around to do for quite some time because I am in my final year at uni.