I don't use it in my wine making, just as an example. Well, I used it
1 time in an orange wine when I had everything set up only to discover
I had about 1/4 pound of sugar in the house. But I had about 10
pounds of confectioner's sugar. Worked pretty well in that. Didn't
leave any haze or other problems.

Thanks for the info on the sugar and scales, though.

Greg

On Tue, 21 Oct 2003 19:11:47 -0700, "Negodki" >
wrote:

>>"Greg" > wrote:
>> ...a cup of confectioner's sugar would be heavier than a cup of cane
>sugar...
>
>In case you don't already know this, don't use confectioner's sugar for
>wine-making. It contains some form of starch in addition to the sugar, which
>can create hazes and other problems.
>
>
>

Greg Smith

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