Sugar

[Keith1]

In general what sugar is best in wine making brewing sugar or granulated sugar

 

[druid]

When I am making wine, I always use brewing sugar. Thats what was recommended to me so I never wandered...

 

[alvin]

Hi Keith, I use the cheapest granulated sugar, poured dry into the must. I have experimented with inverted sugar and concluded that it was not worth the hassle. I believe that challenging the yeast to work a little harder likely adds to the wine's character.

 

[Bigcol49]

Hi!
I think it depends on your pocket - table sugar is way cheaper than brewer's sugar and produces excellent results.

 

[Chippy_Tea]

I use the cheapest granulated sugar i can find.
.

 

[LED_ZEP]

I nearly always use dextrose (brewing sugar), if you buy in bulk it's cheap enough (I get for 25kg for £25). It could just be coincidence but it has always fermented out to low to mid 990's whereas table sugar always seems to stop in the mid to high 996 - 999 range for me and takes a couple more days to get there.

 

[Keith1]

Thanks for replys on a lighter note is it possible to referment a cab sav that has been bottled it was a wilcko the said use 16oz of suger it finnished so bttled it only to find that turns out a avb of 6% ish and not 12%avb like i thought since done another one 39 oz of sugar just started to slow

 

[LED_ZEP]

Thanks for replys on a lighter note is it possible to referment a cab sav that has been bottled it was a wilcko the said use 16oz of suger it finnished so bttled it only to find that turns out a avb of 6% ish and not 12%avb like i thought since done another one 39 oz of sugar just started to slow

If you've put the stabiliser in you may have problems restarting. You could experiment with it by blending with wine with a high ABV.

 

[Keith1]

Cheers thanks