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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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07-02-2008, 11:22 AM
posted to rec.crafts.winemaking
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corn sugar conversion
On Feb 6, 10:55 am, romeomike wrote:
Joe Sallustio wrote: It's my understanding using too much sugar can lead to cidery tastes. Joe The consensus at rec.crafts.brewing has been that sugar doesn't really add cidery tastes, but adding it to the fermenter just increases alcohol content without adding any beneficial flavor profile. It makes for a drier beer. Well then that is what I would go with, they have never steered me wrong. I was a little surprised at how good a beer made at home could taste. I'm probably making a stout and porter this weekend; I'm almost out of beer... Joe 
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08-02-2008, 12:32 AM
posted to rec.crafts.winemaking
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corn sugar conversion
Joe Sallustio wrote:
I was a little surprised at how good a beer made at home could taste. I'm probably making a stout and porter this weekend; I'm almost out of beer... Joe Not only that, you can make better beer than you can buy, and you can make it to your taste. Don't allow yourself to get out of homebrew! Cheers. :-)
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