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15-04-2004, 10:42 PM
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Sugar - to invert or not to invert
On 4/15/04 4:00 PM, in article , "Adam
Lang" wrote: When making country wines, should I used inverted sugar or is it only important depending on the yeast I use? It is not necessary to use inverted sugar. The acids and the yeast do a good job of breaking up table sugar just fine. -- Greg Cook http://homepage.mac.com/gregcook/Wine http://homepage.mac.com/gregcook/aws (remove spamblocker from my email) 
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